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3.58 from 7 votes

Asparagus with Gochujang Sauce

a quick and easy Korean side dish (banchan) made with asparagus and gochujang (Korean red chili pepper paste)
Servings: 4
Author: Hyosun


  • 1 pound asparagus
  • 1 tablespoon salt

Sweet and sour gochujang sauce (Cho-gochujang)

  • 2 tablespoons gochujang Korean red chili pepper paste
  • 2 tablespoons vinegar - more if you like
  • 1 tablespoon sugar - more if you like
  • 1/2 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds


  • Remove the tough ends of the asparagus. Cut into about 2-inch lengths.
    Asparagus with gochujang sauce
  • Blanch the asparagus in salted boiling water until softened, about 1 to 3 minutes depending on the thickness. Remove with a strainer, and shock in icy cold water. Drain very well.
    Asparagus with gochujang sauce
  • Mix the sauce ingredients in a small bowl. Pour over the asparagus, and toss well to mix.