Korean Stir Fried Vegetables
Korean Stir Fried Vegetables are a great, quick and easy side dish, that is both familiar and a little different. We’ve all had stir fried veggies, but the addition of gochujang adds a little bit of funk that sets these apart from a traditional stir fry. These Korean Stir Fried Vegetables are a great accompaniment to Korean Grilled Pork Chops. Give them a shot, and don’t forget to leave a comment to tell me what you think.
This is a very easy recipe, but you need to be organized. This recipe moves fast and can get out of hand if you aren’t ready. First, read the recipe in full, this way you have an idea what you need to do before you actually do it. Second, combine all the ingredients that are added together in the same prep bowl. Third, make sure all of your vegetables are in arms reach of the stove. If you follow these steps, you’ll be fine. If you don’t…don’t blame me I warned you.
This recipe is not only easy, but it is easy to make your own. The vegetables in the below recipe are just the ones that I used that day. You can use almost anything. When substituting keep a couple of things in mind. First, mushrooms are damn near impossible to burn so you should add them first. Second, add the longest cooking vegetables next. For instance, carrots, broccoli, cauliflower, are all pretty hardy and take longer to cook than something like a zucchini or a summer squash. Third, don’t over cook your vegetables. You want the vegetables to be tender, but not mushy. The best part of these Korean Stir Fried Vegetables is that every vegetable has a unique taste and texture. If you cook them for too long, everything starts to taste and feel the same, and you don’t want that.
1 small onion, sliced
4 oz. shitake mushrooms stems removed and sliced into strips
1 pound of asparagus, cut into 1-inch pieces
1 each, red, yellow, orange bell pepper sliced into strips.
2 large cloves of garlic, minced
1 Tbsp ginger, minced
3 Tbsp gochujang
3 Tbsp soy sauce
2 scallions sliced on a bias
1/2 cup of chicken broth
1/4 cup of canola oil for stir frying
- Stir the gochujang and soy sauce together in a small bowl and set aside. In a separate bowl, mix the ginger and garlic.
- Heat the oil over high heat in a large frying pan or wok. Once the oil is hot, add the mushrooms, and brown. Once browned, add the onions and peppers and stir until just softened. When the onions and peppers just begin to soften, add the asparagus until tender.
- Once the asparagus is tender, add the garlic and ginger and stir constantly for about 30 seconds. Add the soy sauce and gochujang and stir, coating all of the vegetables. Add enough chicken stock to create a light sauce, but not enough to be soupy.
- Stir in the scallions and serve immediately over rice.