Gochujang Tempeh Ssam

If you love Korean-inspired flavours, this gochujang tempeh ssam needs to be on your dinner rotation.

Tempeh is coated in a sweet, spicy and savoury gochujang glaze, then cooked until golden and sticky. Serve it with fluffy rice, crisp lettuce leaves, kimchi and ssamjang for a meal that is packed with plant protein, fibre and plenty of flavour.

The best part? It is surprisingly simple to make. The gochujang sauce comes together in minutes, and once the tempeh is cooked, you can build your own lettuce wraps at the table.

I love recipes like this because they make eating more plants feel anything but boring. You get a combination of textures, heat, acidity and umami in every bite, with tempeh providing a satisfying protein-rich centre to the meal.

Dietitian’s Take

Tempeh is one of my favourite plant-based protein sources because it provides a substantial amount of protein alongside fibre.

Unlike many plant-based meat alternatives, tempeh is made from fermented soybeans, meaning you’re getting a minimally processed source of plant protein. Soy is also a complete protein, providing all nine essential amino acids.

Pairing the tempeh with rice, lettuce, kimchi and other toppings creates a balanced meal with carbohydrates for energy, protein for satiety and plenty of plant foods.

And don’t worry about the rice! Carbohydrates are an important source of energy, and pairing them with protein, fibre and fats can make for a satisfying and balanced meal.

Why You’ll Love This Recipe

• High in plant protein – tempeh makes this a satisfying vegan main.
• Packed with flavour – gochujang brings heat, sweetness and savoury umami.
• Fibre-rich – tempeh, lettuce, kimchi and other plant foods contribute to your daily fibre intake.
• Quick and easy – the sauce takes just minutes to mix together.
• Great for sharing – put everything in bowls and let everyone build their own ssam.
• Perfect for meal prep – the tempeh can be made ahead and reheated when you’re ready to eat.
• Easy to customise – add your favourite vegetables, toppings or level of spice.

Nutritional Benefits

Tempeh

Tempeh is an excellent plant-based source of protein and also provides fibre, iron, magnesium and other micronutrients. Because it is made from whole soybeans, it has a different nutritional profile from foods made from isolated soy protein.

Gochujang

Gochujang is a Korean fermented chilli paste made using ingredients including chilli powder, fermented soybean powder and rice. It gives this dish its characteristic spicy, savoury and slightly sweet flavour.

Different brands vary considerably in their ingredients, sweetness and salt content, so check the label if you have specific dietary requirements.

Lettuce

Using lettuce leaves as wraps adds crunch, freshness and another plant food to your meal. It also provides a simple way to increase the variety of plants on your plate.

Kimchi

Kimchi adds acidity, spice and plenty of flavour. If you’re vegan, check the label as some traditional kimchi contains fish sauce or fermented seafood.

Rice

Rice provides carbohydrate, which is your body’s preferred source of energy. I like serving this dish with rice because it balances the spicy tempeh and makes the meal more substantial.

Ingredient Swaps and Substitutions

Tempeh: You can use extra-firm tofu instead, although the texture and cooking time will be slightly different.

Soy sauce: Use tamari for a gluten-free option. Make sure your tempeh and gochujang are also certified gluten-free if required.

Agave nectar: Maple syrup works well as an alternative.

Sesame oil: Toasted sesame oil gives the best flavour, but you can use another neutral cooking oil if needed.

Rice vinegar: Apple cider vinegar can work in a pinch, although rice vinegar gives the most traditional flavour profile.

Cornstarch: Arrowroot powder can be used instead.

Gochujang: The gochujang is key to the flavour of this recipe, but if you don’t tolerate chilli well, reduce the amount and add a little extra soy sauce and sweetness to balance the sauce.

Dietitian Tips

Don’t skip the cornstarch. It helps the sauce cling to the tempeh and gives you that delicious sticky coating.

Use a non-stick pan. Once the sauce is added, the natural sugars can caramelise quickly, so a good non-stick pan makes cooking easier.

Adjust the spice. Gochujang varies in heat depending on the brand. Start with less if you’re sensitive to spice and add more to taste.

Add more plants. This is already a plant-rich meal, but you can easily add cucumber, spring onions, shredded carrot, mushrooms, edamame or steamed greens.

Check your kimchi. If you’re following a vegan diet, look for kimchi labelled vegan, as some varieties contain fish sauce, shrimp paste or other seafood ingredients.

Make extra tempeh. Leftover gochujang tempeh is delicious cold or reheated and added to rice bowls, noodle dishes or salads the next day.

Frequently Asked Questions

Is tempeh vegan?

Yes. Tempeh is traditionally made from fermented soybeans and is naturally vegan. However, always check the packaging of flavoured or prepared tempeh for additional ingredients.

Is gochujang vegan?

Not always. Some gochujang products can contain animal-derived ingredients, so check the ingredients label and choose a vegan variety.

Is this recipe gluten-free?

It can be. Use gluten-free tempeh, tamari instead of soy sauce and a gluten-free gochujang. Always check individual product labels.

Can I make the tempeh ahead of time?

Yes. Cooked tempeh can be stored in an airtight container in the refrigerator and reheated when you’re ready to eat. Keep the lettuce and other fresh toppings separate until serving.

Can I make this recipe less spicy?

Absolutely. Reduce the amount of gochujang and add a little extra agave and rice vinegar to maintain the balance of sweet, sour and savoury flavours.

What is ssam?

Ssam refers to Korean-style food wrapped in leafy vegetables, commonly lettuce or perilla leaves. You can place the rice, gochujang tempeh, kimchi and other toppings inside the leaf and eat it as a wrap.

Ingredients and How to Make

Ingredients

For the gochujang tempeh:

• 200g tempeh
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 2 garlic cloves, finely grated or minced
• 1 tsp fresh ginger, finely grated
• 1 tbsp rice vinegar
• 1 tbsp agave nectar
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp neutral oil, for cooking

To serve:

• 150g uncooked rice
• 1 large head of lettuce, separated into leaves
• Ssamjang
• Optional: sliced spring onions, sesame seeds, cucumber or shredded carrot

How to Make

1. Prepare the tempeh

Cut the tempeh into thin slices, coat with cornflour and cook in airfryer or oven.

2. Make the sauce

Add the gochujang, soy sauce, garlic, ginger, rice vinegar, agave nectar, sesame oil and water to a bowl. Whisk until smooth.

3. Cook the tempeh

Heat the glaze over medium-high heat. Add the tempeh and cook for around 3-5 minutes, turning regularly, until golden on the outside.

4. Prepare the rice

Meanwhile, cook the rice according to the packet instructions.

5. Assemble your ssam

Serve the sticky gochujang tempeh with rice, lettuce leaves, ssamjang and vegan kimchi. Spoon some rice and tempeh into a lettuce leaf, add your toppings, wrap and enjoy.

This Recipe Is…

• Vegan
• Vegetarian
• Dairy-free
• Egg-free
• High in plant protein
• Fibre-rich
• Meal-prep friendly
• Easy to customise
• Korean-inspired

Variations

Make it extra spicy

Add a pinch of Korean chilli flakes (gochugaru) or a little extra gochujang to the sauce.

Add more vegetables

Serve with shredded carrot, cucumber, steamed broccoli, mushrooms, edamame or spring onions.

Make a tempeh rice bowl

Skip the lettuce wraps and serve everything in a bowl with rice, kimchi, vegetables and a generous spoonful of ssamjang.

Make it a noodle bowl

Swap the rice for noodles and add shredded vegetables for a quick Korean-inspired noodle dish.

Make it peanutty

Add a spoonful of peanut butter to the sauce for a richer, nutty variation.

Serving Suggestions

For the full ssam experience, serve everything separately at the table:

• Sticky gochujang tempeh
• Steamed rice
• Crisp lettuce leaves
• Vegan kimchi
• Ssamjang
• Cucumber
• Shredded carrot
• Spring onions
• Toasted sesame seeds

Take a lettuce leaf, add a small spoonful of rice, a piece of tempeh, kimchi and ssamjang, then fold it up and eat.

It’s a fun way to serve dinner because everyone can build their own wraps exactly how they like them.

More Recipes You’ll Love

If you love plant-based meals with plenty of flavour, try:

Made This Recipe?

I’d love to know what you think!

If you make these gochujang tempeh ssam, leave a rating and review below and let me know what toppings you added. And if you share your creation on Instagram, tag me so I can see it!

Save this recipe for your next easy vegan dinner and share it with someone who loves Korean-inspired food.