It’s an unusual way to prepare asparagus but if you’re a lover of anything spicy then you’ll love these Korean Spicy Asparagus.
What’s even better is that this recipe is super easy and quick. Just blanch your asparagus for a minute or 2 (depending on the thickness), prepare the 6-ingredient gochujang (Korean red chili pepper paste) sauce, and toss everything together.
Korean Spicy Asparagus is great complement to your list of Korean side dishes (banchan).
Recipe adapted from Korean Bapsang.
Spicy Asparagus
May 23, 2019
: 5
: 10 min
: 20 min
: Easy
A sweet and spicy Korean side dish (banchan) using a seasoned gochujang sauce and asparagus tips.
Ingredients
- 500-600g asparagus tips
- 1 tablespoon salt
- SWEET AND SOUR GOCHUJANG SAUCE:
- 2 tablespoons gochujang (Korean red chili pepper paste)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 clove fat garlic (finely minced)
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
Directions
- Step 1 Make the gochujang sauce: Add all 6 sauce ingredients to a small bowl and mix well to combine. Set aside.
- Step 2 Prepare the asparagus: Wash and remove tough ends of asparagus. Cut into about 2-inch lengths.
- Step 3 Prepare a big bowl of icy cold water. Set aside.
- Step 4 Add salt to a pot of water and bring to a boil. Once at boil add asparagus and blanch until just softened (about 1-2 minutes, depending on the thickness of your asparagus). My asparagus tips were very thin so i blanched them actually for only 30 seconds. You want the asparagus to still have a crunch.
- Step 5 Remove asparagus with a strainer and shock in icy cold water. Let it drain very well. Leave it out to dry for about 20 minutes or longer.
- Step 6 Add asparagus to a large mixing bowl. Pour prepared gochujang sauce over the asparagus. Toss well to mix. Garnish with a sprinkle of more sesame seeds (optional).
- Step 7 Keep in refrigerator and serve chilled.