Asparagus with Gochujang is a super easy, spicy way to cook your asparagus. The asparagus and Korean red chilli paste (gochujang) take centrestage, with some help from bit players like sesame oil and garlic.
- 500g (1.1 lb) asparagus
- 1 Tbsp sesame oil
- 2 Tbsp gochujang (1 for less spicy)
- 1 tsp salt
- 1 clove garlic, finely chopped
- 4 Tbsp water
- 1 tsp rice vinegar or any clear vinegar
- sesame seeds
- 1 spring onion (scallion), chopped
- Clean the asparagus. Then break off the woody end. Just grab your asparagus at the end with one hand, and halfway up with the other. Then bend. It will break naturally, at the spot between the woody end and where the tender part starts. Leave the asparagus whole.
- Mix all the ingredients for the gochujang sauce and set aside.
- Heat half the sesame oil on medium-high heat and fry the asparagus for 2 minutes, flipping (or stirring) frequently, to get a lightly charred look. Add the garlic, fry for 15 seconds.
- Reduce the heat to medium and pour in the gochujang sauce. Be careful, it may splutter. Stir, and leave to cook for 1-2 more minutes, depending how well done you like your asparagus.
- Turn the heat off and stir in the vinegar.
- Tip out onto a serving plate. Drizzle the rest of the sesame oil all over, scatter with the spring onions (scallions) and serve immediately.
- Category: Side dish
- Method: Easy
- Cuisine: Korean
Keywords: asparagus, easyrecipes, vegetarian, vegan