Home

The Korea Herald

Latest news

Most Popular

  1. 1

    Contentious grain bill put directly to plenary meeting for vote

    Contentious grain bill put directly to plenary meeting for vote
  2. 2

    Yoon's approval rating plunges to all-time low

    Yoon's approval rating plunges to all-time low
  3. 3

    Will tug-of-war between doctors, government end soon?

    Will tug-of-war between doctors, government end soon?
  4. 4

    Climate impacts set to cut 2050 global GDP by nearly a fifth

    Climate impacts set to cut 2050 global GDP by nearly a fifth
  5. 5

    Trilateral talks acknowledge ‘serious’ slumps of won, yen

    Trilateral talks acknowledge ‘serious’ slumps of won, yen
  1. 6

    [Graphic News] More Koreans say they plan long-distance trips this year

    [Graphic News] More Koreans say they plan long-distance trips this year
  2. 7

    [KH Explains] Hyundai's full hybrid edge to pay off amid slow transition to pure EVs

    [KH Explains] Hyundai's full hybrid edge to pay off amid slow transition to pure EVs
  3. 8

    North Korea removes streetlights along cross-border roads with South

    North Korea removes streetlights along cross-border roads with South
  4. 9

    Russia's denial of entry of S. Korean national unrelated to bilateral ties: Seoul official

    Russia's denial of entry of S. Korean national unrelated to bilateral ties: Seoul official
  5. 10

    Farming households dip below 1m for first time in 2023

    Farming households dip below 1m for first time in 2023
지나쌤

Asparagus with gochujang sauce

By Korea Herald

Published : April 10, 2015 - 19:52

    • Link copied

Here’s a quick and easy Korean side dish you can make with spring asparagus. Simply blanch the asparagus and dress with a sweet and vinegary gochujang (Korean red chili pepper paste) sauce, called cho-gochujang.

Cho-gochujang is used in various dishes. It’s also popular as a dipping sauce for vegetables and seafood such as squid and raw fish (saengseon hoe). Everyone makes the sauce a little differently, but the key ingredients are gochujang, vinegar, and sugar. Adjust the amount of vinegar or sugar to your taste.

This sauce is also great with other spring vegetables such as dureup and dolnamul. 

Asparagus with gochujang sauce (Korean Bapsang) Asparagus with gochujang sauce (Korean Bapsang)

Ingredients:

● 450 grams asparagus

● 1 tablespoon salt

Cho-gochujang (sweet and sour gochujang sauce):

2 tablespoons gochujang, Korean red chili pepper paste

2 tablespoons vinegar

1 tablespoon sugar

1/2 teaspoon minced garlic

1 teaspoon sesame oil

1/2 teaspoon sesame seeds

Remove the tough ends of the asparagus. Cut into about 5 centimeter lengths.

Blanch them in salted boiling water until softened, about 1 to 3 minutes. Remove with a strainer, and shock in cold water. Drain very well.

Mix the sauce ingredients in a small bowl. Pour over the asparagus, and toss well to mix.

For more recipes visit www.koreanbapsang.com.

By Ro Hyo-sun

More from Headlines