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Korean Asparagus Recipe

by PoojaG

I decided to do a recipe post after forever because I realised that a lot of people, including myself, are looking for new recipes to try out and new foods to try. I’ve always loved cooking and now that I have more time to focus on cooking I’ve been trying a lot of new recipes and new kinds of food which has so far been going quite well. I have made this asparagus before but I used a different recipe and it turned out pretty good but I felt like it was missing something so I decided to tweak the recipe a little bit and I ended up coming up with this recipe. I decided to share this particular recipe because I feel like it’s a pretty easy recipe- it takes me about twenty minutes to half an hour to make. It’s also one of those recipes that’s simple but delicious and you’ll just end up eating way more than you thought you would. I was inspired by this recipe I saw on YouTube. I also want to say that since it’s a Korean recipe it may have ingredients you don’t have but I have tried to add substitutes or recipes for the Korean ingredients just in case you don’t have any of the ingredients. In case you want to buy any of these ingredients you can most likely find them at most Asian stores, Wholefoods or supermarkets that have Asian foods. Oh and of course this recipe is fully vegan!

Ingredients

1 bunch of asparagus
1 small white onion
3 tbs Gochujang (in case you don’t have store bought Gochujang here is a recipe to make it at home)
1 tsp ground red pepper powder (optional)
Salt
2 tbs Soy Sauce
1 tbsp Sesame seeds (optional)
Oil
4 cloves garlic (you can use garlic powder if you don’t have fresh garlic at home)
2 tsp minced ginger (you can use ginger powder if you don’t have fresh garlic at home)
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Instructions

  1. Slice the onions, chop the garlic into small pieces and cut the asparagus into bite sized pieces- about 4/5 cm.
  2. Heat about two tablespoons of oil on medium heat on a pan for a few seconds.
  3. Once the oil is heated add the onion, garlic and ginger to the oil and let it heat on medium heat for a few seconds. (Tip: all three of these ingredients burn easy so make sure to keep stirring them while they cook and only let them heat for about a minute or so)
  4. Next add the cut up asparagus in with the onion, garlic and ginger and let it heat on medium/high heat for about 5-8 minutes or until it is well cooked. (Tip: asparagus cooks pretty fast so make sure not to overcook it!)
  5. Add salt to the vegetable. I usually add about half a teaspoon but feel free to add more or less according to your taste.
  6. When the asparagus looks almost done add about 2 tablespoons of soy sauce (or however much you would prefer according to your taste), 3 tablespoons of Gochujang (Tip: Gochujang is spicy so add more if you like your food spicy or less if you don’t like spicy food), 1 teaspoon of ground red pepper (Tip: this is totally optional and you can skip it if you don’t like spicy food) and mix everything together well. (Tip: if you don’t have any store bought gochujang at home you can make it from scratch with this recipe)
  7. Once the vegetable are fully cooked garnish the dish with about 1 tablespoon of sesame seeds (optional). (Tip: If you’re not a fan of sesame seeds or don’t have any at home you can also garnish it with chopped up spring onions or some shredded kimchi or shredded seaweed)
  8. You can enjoy this with rice and you can eat the rice and asparagus with kimchi or seaweed for extra flavour.

This is probably not a very traditional recipe but it is super delicious so I would totally recommend trying it out! Hope you guys enjoy this recipe. Let me know in the comments if you’ve tried anything new recently or if you like Korean food!
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67 thoughts on “Korean Asparagus Recipe”

  3. This looks yummy. I recently tried a Plantain Frittata recipe I saw online and it was great! I’m sure that the Korean Asparagus will be mindboggling too. However, I don’t think we have Gochujang over here. Can it be prepared without this?

    Liked by 4 people

    Reply

    1. Hahaha lol! I actually just started eating asparagus like 3 years ago because I genuinely didn’t even know how to cook it but now I totally love it and eat it like once a week!

      Liked by 2 people

      Reply

  8. Oh Pooja thank you so much for recipe. I bought asparagus yesterday as I fancied cooking up an open asparagus tart – now I have very different aspirations.
    I got very behind with posting but – worse – I got very behind ‘liking’ and ‘commenting’. This Covid has had strange consequences.
    Thank you so much for continuing to post. I did mention you in one of mine – to wish you well.
    Hope you are coping with not being at uni, and all the other stuff at the moment. Keep listening to Country, and Cooking Up a Storm. X

    Liked by 3 people

    Reply

    1. Thank you! Hope you can try out the recipe and if you do let me know how it turns out.
      I hope you’re well too and I totally understand how all this can make blogging regularly more difficult. Thanks!

      Like

      Reply

      2. I live in a very small village in North Wales so ingredients are often hard to source. Had a vegan pizza on Friday and thought I’d try something based on your recipe as a side. Went down very nicely, thank you. Used what I had to hand for spice mix: basically, tahini, lemongrass puree, chilli powder, freshly ground black pepper. Delish! When we can get out and about again I’ll source the proper stuff. Thanks again Pooja

        Liked by 1 person

      3. I’m so glad you enjoyed it!! I’m sure you’ll enjoy it with the Korean ingredients when you’re able to get them!

        Like

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