Asparagus with Gochujang Sauce
User Reviews
4.2
-
Servings
4
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Cuisine
Vegetarian
Asparagus with Gochujang Sauce
Description
This recipe begins by trimming asparagus and cutting it into short 2-inch sections. The asparagus is blanched briefly in salted boiling water until just softened, and then immediately shocked in ice water to stop cooking and preserve its bright color and crispness. After draining thoroughly, it is tossed with a cho-gochujang sauce made by mixing gochujang red chili paste with vinegar and sugar, adjusting for desired sweetness and acidity. Minced garlic, sesame oil, and sesame seeds are added to round out the flavor with nutty and pungent notes.
The result is asparagus that maintains a firm bite and bright green appearance, coated in a glossy, sweet, tangy, and mildly spicy sauce. This dish can be served chilled or at room temperature as a flavorful vegetable side that pairs well with Korean meals or as a contrast on a diverse menu.
Ingredients
- 1 pound asparagus
- 1 tablespoon salt
Sweet and sour gochujang sauce (Cho-gochujang)
- 2 tablespoons gochujang Korean red chili pepper paste
- 2 tablespoons vinegar amount adjustable
- 1 tablespoon sugar amount adjustable
- 1/2 teaspoon garlic minced
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
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.
User Reviews
Overall Rating
4.2
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