Asparagus w/ Gochujang Sauce - Asparagus Muchim
Tender asparagus tossed with a sweet and spicy sauce.
Asparagus w/ Gochujang Sauce - Asparagus Muchim
Serves 2-3
A favorite side dish for spring and a great accompaniment for any protein for stew.
Ingredients
460g-560g (1-1.25 lbs) asparagus, bottoms trimmed and cut into 1.5 in pieces
2 t kosher salt
Sauce
1.5 T gochujang
1.5 T rice vinegar
1.5 t honey or sugar
1 t sesame oil
.5 t soy sauce
.5 t gochugaru, optional
2 garlic cloves, minced
Recipe Know-how
1. Bring a medium pot of water to a boil
Add salt and return to boil
Add asparagus to water, blanch 45 seconds to 70 seconds depending on the thickness of your asparagus.
You will have to test a piece of the asparagus for your preferred doneness. Shorter cooking times will yield a crisper final product while a longer cooking will yield a softer final product.
Drain asparagus and place in ice bath or run under cold water until no longer hot.
Shake asparagus well to dry
2. In a medium mixing bowl, combine all sauce ingredients mixing well.
Taste the sauce adjusting vinegar and spice level as desired.
Add cooled asparagus to sauce and toss to coat
3. Serve as a banchan, sprinkling with sesame seeds to garnish.