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    Home » Vegetables

    Asparagus with Gochujang Sauce

    Published 03/22/2015. Updated 03/13/2021

    Jump to Recipe

    A quick and easy Korean side dish (banchan) made with asparagus and gochujang (Korean red chili pepper paste).

    DSC 0815 - Asparagus with Gochujang Sauce

    Here’s a quick and easy Korean side dish you can make with spring asparagus. Simply blanch (or steam) the asparagus and dress with a sweet and vinegary gochujang (Korean red chili pepper paste) sauce, called cho-gochujang (초고추장). Cho is a short form of sikcho, which is vinegar. 

    Dishes seasoned with a vinegary sauce is often called cho muchim, so you can call this dish “asparagus cho muchim” or simply “asparagus muchim”.

    You can also serve the gochujang sauce on the side as a dip along with blanched/steamed asparagus or other vegetables like blanched/steamed broccoli. Soaked miyeok (aka wakame) is excellent with this sauce as well. 

    Cho-gochujang is also popular as a dipping sauce for and seafood such as squid and raw fish (saengseon hwe, 생선회).

    Everyone makes the sauce a little differently, but the key ingredients are gochujang, vinegar, and sugar (or corn syrup). Adjust the amount of vinegar and/or sugar to your taste.

    If you like sweet and vinegary gochujang sauce, you may also like my Saewu ganghwe (spring onion tied shrimp and asparagus) and Ojingeo muchim (spicy squid salad). 

    DSC 0733 1 - Asparagus with Gochujang Sauce

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0733 1 500x500 - Asparagus with Gochujang Sauce

    Asparagus with Gochujang Sauce

    4.24 from 51 votes
    Servings: 4
    Print Recipe

    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 - more if you like
    • 1 tablespoon sugar - more if you like
    • 1/2 teaspoon minced garlic
    • 1 teaspoon sesame oil
    • 1/2 teaspoon sesame seeds

    Instructions

    • Remove the tough ends of the asparagus. Cut into about 2-inch lengths.
      DSC 07331 e1427081463868 - Asparagus with Gochujang Sauce
    • 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.
      DSC 0756 e1427081585727 - Asparagus with Gochujang Sauce
    • Mix the sauce ingredients in a small bowl. Pour over the asparagus, and toss well to mix.
      DSC 0765 e1427081697975 - Asparagus with Gochujang Sauce
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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