Asparagus with Gochujang Sauce
a quick and easy Korean side dish (banchan) made with asparagus and gochujang (Korean red chili pepper paste)
Sweet and sour gochujang sauce (Cho-gochujang)
Korean red chili pepper paste
vinegar - more if you like
sugar - more if you like
Remove the tough ends of the asparagus. Cut into about 2-inch lengths.
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.
Mix the sauce ingredients in a small bowl. Pour over the asparagus, and toss well to mix.