Asparagus with Gochujang Sauce

Name: Asparagus with Gochujang Sauce
Yield: 4 serving
Ingredients: 1 pound asparagus; 1 tablespoon salt; 2 tablespoons Gochujang; 2 tablespoons vinegar - more if you like; 1 tablespoon sugar - more if you like; 1/2 teaspoon minced garlic; 1 teaspoon sesame oil; 1/2 teaspoon sesame seeds

User Reviews

4.2

153 reviews

Good

Servings
4
Course
Side Dish, Others
Cuisine
Vegetarian

Asparagus with Gochujang Sauce

Michael Cole

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a quick and easy Korean side dish (banchan) made with asparagus and gochujang (Korean red chili pepper paste)

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Ingredients

Servings

1 pound asparagus
1 tablespoon salt

Sweet and sour gochujang sauce (Cho-gochujang)

2 tablespoons Gochujang Korean red chili pepper paste
2 tablespoons vinegar - more if you like
1 tablespoon sugar - more if you like
1/2 teaspoon minced garlic
1 teaspoon sesame oil
1/2 teaspoon sesame seeds

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Instructions

Remove the tough ends of the asparagus. Cut into about 2-inch lengths.
Blanch the asparagus in salted boiling water until softened, about 1 to 3 minutes depending on the thickness. Remove with a strainer, and shock in icy cold water. Drain very well.
Mix the sauce ingredients in a small bowl. Pour over the asparagus, and toss well to mix.