Sweet Spicy Gochujang Chickpea Lettuce Wraps. Easy Wraps with Korean Gochujang Sauce and Chickpeas. Use lentils, white beans or other beans for variation. Serve as lettuce wraps or in tacos or top a salad bowl. Vegan Gluten-free Recipe. Pin this post.
Gochujang (hot pepper paste) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Depending on the brand you have, it can vary in heat. It can be a pure concentrated gochujang paste or mixed with ingredients to make sauce which is not as hot. Gochujang can be used to make glazes and sauces that make the meal very flavorful and appetizing.
I used the paste with garlic, sesame oil and a bit of sweet to make a sauce in which chickpeas were simmered until they pick up the flavor. Add veggies of choice and serve in wraps, lettuce leaf wraps, tacos or over rice or cooked grains. Or Make a Bibimbap bowl with the gochujang chickpeas, rice, kimchi, some roasted veggies, sprouts and more gochujang. Make these simple Gochujang Chickpeas to try out this sauce!
More Quick Meals from the blog
- Massaman Curry Veggies GF
- Celery Black Pepper tofu GF
- Sweet and Sour Chickpeas and Broccoli. GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF
- Chickpeas in Firecracker sauce with crunchy salad. GF
If using gochujang paste, the heat may vary. Use less to begin with and add more later.
Sweet Spicy Gochujang Chickpea Lettuce Wraps
- 1 tsp (1 tsp) oil
- 1/2 cup (80 g) chopped onion
- 1/2 cup (74.5 g) chopped red bell pepper
- 1 15 oz (425 g) can chickpeas or 1.5 cups cooked
- 1 tbsp (1 tbsp) Annie Chun's gochujang sauce or other gochujang paste. Or use other hot sauces as asian chile sauce or sriracha
- 2 tsp (2 tsp) soy sauce use certified gf if needed
- 1 tsp (1 tsp) rice vinegar
- 1/4 tsp (0.25 tsp) sesame oil
- 1 tsp (1 tsp) sugar or other sweetener
- 1/2 tsp (0.5 tsp) garlic powder
- 1/4 cup (62.5 ml) water
- paprika or cayenne for more color/heat
- Cucumber or celery for topping
- Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent. You can also cook them in broth.
- Add the bell pepper and chickpeas and all the ingredients through water. Cover and cook for 6 to 7 minutes.
- Mash some of the chickpeas. Taste and adjust salt, spice and sweet. Add salt to taste, if the chickpeas were not salted. At this point you can add in chopped veggies like broccoli, celery, carrots or other crunchy veggies.
- Add paprika or cayenne to preference and mix in (optional and not needed if using hot gochujang paste). Cook for another 2 minutes or until most of the saucy liquid gets absorbed.
- Serve in lettuce with cooling veggies as sliced cucumber, shredded carrots. If the chickpeas are too hot, serve with creamy dressing as vegan ranch or garlic sauce