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.