Yesterday, I got pinged by three different friends - One in Manhattan Beach, one in New Zealand and one in New Jersey about how they are excited about my experimentations with Korean spices and why I need to share recipes of the food that I cook.
So, today, let me introduce you to a Korean chili paste called Gochujang. In today's 'side dish' recipe, we will sauté asparagus and dress it with gochujang. In my book, this paste is SPICY so very little goes a long way! And yes, it is vegan so that's a green signal for anyone with that dietary requirement.
Ingredients for the Saute
A bunch of asparagus, about 1 lb, or 500 grams (Substituting with green beans is OK)
Salt and pepper
Minced or finely chopped garlic clove (about a tablespoon)
Tablespoon of sesame oil
Tablespoon of Gochujang (most brands are vegan)
1 tablespoon of water
1 tablespoon of rice vinegar (Substituting with white vinegar is OK)
Before Serving Sprinkle
1 tablespoon sesame seeds
Wash asparagus and then chop off the woody ends. If you plan to share, cut them into bite size pieces which can be easily picked up by a fork.
Heat a flat pan. Pour the sesame oil and then add the cut asparagus and sauté them until you see a little browning / charring. A dash of salt will make it cook faster.
While that is cooking, make your sauce with a half a tablespoon of Gochujang and add more based on how comfortable you are with the level of spice. Add water to make a smooth paste.
Note: Do not add too much water. A watery sauce will feel devoid of flavor. A thicker sauce will coat the asparagus better.
Reduce the heat of the asparagus pan to low and then add this thick sauce to the pan and cook for a few minutes.
Turn off the heat. Transfer to a serving plate, add the vinegar and mix. Sprinkle sesame seeds before taking it to the table.
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You will see a few affiliate Amazon links in this post. These are the products I bought to make this dish or purchased in the past. Know that if you go through them and make a purchase, I will earn a commission.