Asparagus Korean style! Here, gochujang is the base of the marinade.
Gochujang is a chilli paste commonly used in Korean cuisine. It consists of glutinous rice, fermented soybeans and of course chilli. It is mildly spicy with a sweet edge through the rice. Because it is a little bit thick, it is usually mixed with other ingredients.
You can’t find gochujang at the supermarket, but it is available at the toko.
In this recipe, it is made with white vinegar, sesame oil, garlic and toasted sesame seeds. What a great combination with the grilled green asparagus that contains a smoky taste.
They have that smoky taste because we grilled them on the barbecue. This can also be done in a pan off course, but then you lack the smoky taste. And that is of course the wonderful addition we prefer.
Grilled Green Asparagus with Gochujang
- 400 gr green asparagus trimmed 2 cm from the end
- olive oil
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1/2 tbsp chilli powder
- 60 ml gochujang
- 60 ml white vinegar
- 2 tsp sugar
- 2 tbsp sesame oil
- 1 garlic clove crushed
- 1 tsp white sesame seeds toasted
- Prepare the barbecue for direct grilling. Maintain a temperature of about 175 to 200 °C.
- Mix all ingredients for the marinade in a bowl and set aside.
- Place the asparagus on a plate. Drizzle them with some olive oil and rub it in.
- Mix the spices for the dry rub together in a bowl. Sprinkle both sides of the asparagus with it.
- Place the asparagus on the wire rack against the grain and grill for 2-3 minutes. Then turn them over and grill for another 2-3 minutes.
- Place the asparagus on a plate and serve with the marinade on top.