Asparagus with Spicy Gochujang Glaze
User Reviews
5
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Prep Time
7 mins
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Cook Time
5 mins
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Total Time
12 mins
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Servings
6
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Course
Side Dish
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Cuisine
Asian, Vegetarian
Asparagus with Spicy Gochujang Glaze
Description
This recipe begins by boiling chopped asparagus spears briefly to achieve tenderness while retaining a slightly firm bite. The glaze combines gochujang paste, a Korean chili condiment, with toasted sesame oil, honey for sweetness, low sodium soy sauce, and fresh chopped garlic. This mixture provides a complex flavor profile that complements the natural earthiness of the asparagus.
After blanching, the asparagus is cooled quickly to stop further cooking, then gently tossed with the prepared glaze to evenly coat the pieces. Toasted sesame seeds sprinkled on top add subtle nuttiness and texture. The resulting dish offers a lively spicy heat balanced by honey’s sweetness and soy’s saltiness.
Asparagus with Spicy Gochujang Glaze serves well warm as a side vegetable or a flavorful component in a meal with Korean or other Asian-inspired dishes. The option to add red pepper flakes allows for adjusting the spice intensity according to personal taste.
Ingredients
- 2 asparagus cut ends off and cut spears into thirds, bunches
- 1 Tbsp. gochujang paste
- 1 Tbsp. sesame oil
- 1 Tbsp. honey
- 1 Tbsp. soy sauce low sodium
- 1 tsp. sesame seeds
- 1 tsp. garlic chopped
Instructions
- Bring a large pot of water to boil. Toss in cut up asparagus spears and let cook in hot water for 3-5 minutes, or until tender. While this is cooking, mix all remaining ingredients (except sesame seeds) together in a medium bowl to make the glaze.
- Using a strainer, strain asparagus and rinse with cold water to halt the cooking process. Place spears back into the pot and then gently toss with the glaze. Serve warm and garnished with sesame seeds.
Notes
- Optionally add red pepper chili flakes to increase the spice level according to preference.
User Reviews
Overall Rating
5
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