Login
Spicy Gochujang Veggies
By Rachel McEwan - August 16, 2024 - Recipe
There was a sushi restaurant by my house that had a Korean head chef. They had a spicy agedashi tofu on the menu that I craved all the time. It had a delicious smokey, sweet, and spicy stir fry of thin sliced carrots, red peppers, and other things like zucchini and mushrooms. But I never found this dish at other Japanese restaurants. They would have agedashi tofu, but never “spicy” agedashi tofu with this magical sauce on top. I realized later in life it was because the spicy sauce was made with gochujang, which is traditionally a Korean ingredient. You can add whatever veggies you like to this dish because it’s really all about the sauce. This is for one serving if you’re having a quick meal by yourself.
Ingredients
This is for a single serving. Just double or quadruple this recipe if you want more.
- 1 small clove garlic, chopped
- 1/5 inch piece of ginger, peeled + chopped
- Red thai chilli, chopped thin if you got it
- 1/4c of julienned onions
- 1/4c of julienned carrots
- 1/4c of julienned red peppers
- OPTIONAL: julienned zucchini, cabbage, mushrooms, any other veggies you like
- 1.5 tsp gochujang paste
- 1 tsp soy sauce
- 1 tsp honey or white sugar
- 1/2 tsp rice vinegar
- 2 tsp of cooking oil of choice
Instructions
Heat the oil in a pan on medium-high. I often us an iron wok or something that can take and distribute high-heat. Once hot, add the garlic + ginger + onions + thai chillies and cook until fragrant (about 30 seconds). Add carrots + red peppers + optional veggies. Cook about 1 minute until just starting to wilt you don’t want to soften them too much at this point. Whisk gochujang paste, soy sauce, honey, and rice vinegar together in a bowl and then add on top of the veggies. Mix well and cook until sauce is simmering. Use to top tofu or as a side dish.
