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 (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”.
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 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.