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Asparagus with cho-gochujang

Asparagus cho muchim · Asparagus muchim

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A Korean banchan of blanched asparagus dressed with a sweet-sour cho-gochujang sauce; Hyosun's version cools the spears in ice water before tossing.

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Tender green asparagus pieces coated in glossy red cho-gochujang dressing and sesame seeds in a shallow ceramic banchan bowl.

History

Korean Bapsang describes the dish as a Korean side dish and notes spring asparagus as the seasonal context. The inspected 2015 post, updated in 2021, documents this contemporary recipe rather than an earliest attestation.

Ingredients

Yield 4 servings · Scaling: source batch only

Asparagustrim tough ends and cut into about 2-inch lengths
454 g1 lb as recorded
Saltfor the blanching water
15 mL1 tbsp as recorded
Gochujang
30 mL2 tbsp as recorded
Vinegar
30 mL2 tbsp as recorded
more to taste
Sugar
15 mL1 tbsp as recorded
more to taste
Garlicminced
2.5 mL½ tsp as recorded
Sesame oil
4.9 mL1 tsp as recorded
Sesame seeds
2.5 mL½ tsp as recorded

Method

Risks and precautions · Standard risk

The source does not report a storage duration or tested shelf life for the finished asparagus side dish.

  1. Trim the tough ends from the asparagus and cut the stalks into roughly 2-inch pieces. Prepare a bowl of ice water.
  2. Bring water with the tablespoon of salt to a boil. Blanch the asparagus for 1–3 minutes, adjusting for thickness, until softened.
  3. Drain the asparagus and transfer it to the ice water to cool, then drain thoroughly.
  4. Mix the gochujang, vinegar, sugar, minced garlic, sesame oil and sesame seeds in a bowl; toss the cooled asparagus in the sauce.

Conditions

Yield4 servings

Places

Korea

Documented preparation · Country evidence

The source presents the preparation as Korean banchan; it does not claim this asparagus version is historical or identify an origin place.

See Koreaon the mapLocation source 1 →

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