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Asparagus with Gochujang Sauce
4.2 from 153 votes

Asparagus with Gochujang Sauce

Asparagus with Gochujang Sauce features tender blanched asparagus coated in a vibrant, sweet and sour Korean-inspired gochujang sauce. The sauce combines red chili paste, vinegar, sugar, garlic, sesame oil, and sesame seeds, providing a balanced spicy and tangy glaze that complements the crisp-tender texture of the asparagus.

Servings: 4
Course: Side Dish, Others
Cuisine: Vegetarian

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

    Cup of Yum
  1. Remove the tough ends of the asparagus. Cut into about 2-inch lengths.
  2. 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.
  3. Mix the sauce ingredients in a small bowl. Pour over the asparagus, and toss well to mix.