Korean-Style Gochujang Asparagus Banchan
If you’ve been looking for more Korean side dishes using ingredients that are easy to find in the U.S., this is one of my favorites.
This recipe was inspired by the viral garlic scape bibimbap that became popular in Korea, but I swapped in asparagus since it’s much easier to find while still giving you that crisp bite. Even living in Los Angeles, where I have access to Korean markets, I don’t come across garlic scapes very often, so asparagus is honestly what I reach for more too.
One thing to know about this style of banchan is that it’s meant to be boldly seasoned. You only need a small spoonful with rice and your favorite protein, and it instantly brings everything together. I especially love serving it with a fried egg, beef, a drizzle of sesame oil, and a sprinkle of sesame seeds before mixing everything together.
What Is Banchan?
Banchan (반찬) are the small side dishes served alongside rice in a traditional Korean meal. Rather than eating one large main dish, a Korean meal is usually enjoyed with several different banchan, each adding its own flavor and texture to the table.
This asparagus version is a modern take on banchan using an easy-to-find ingredient while keeping the bold flavors that make Korean side dishes so satisfying.
How to Serve This Banchan
This asparagus banchan is intentionally more boldly seasoned than a typical vegetable side dish because it’s meant to be enjoyed in small amounts with rice.
The traditional way is to serve it as one of several banchan alongside rice and your favorite main dishes. Take a small spoonful with each bite of rice rather than eating a large serving on its own.
Another one of my favorite ways to enjoy it is as an easy bibimbap. Simply add warm rice, your favorite protein, a fried egg, a drizzle of sesame oil, and a sprinkle of sesame seeds, then mix everything together.
Korean-Style Gochujang Asparagus Banchan
Ingredients
Equipment
Method
- Blanch the asparagusBring a medium pot of water to a boil.Add the asparagus and blanch for 30 seconds.Drain well.
- Make the sauceIn a large skillet, combine the gochujang, gochugaru, soy sauce, honey, garlic, and water.Cook over medium heat for 1–2 minutes, or until the sauce thickens slightly.Add the blanched asparagus and toss briefly until evenly coated.Turn off the heat, then stir in the sesame oil and sesame seeds.
- ServeEnjoy as a Korean side dish (banchan), or serve over warm rice with a fried egg and cooked beef.Finish with a drizzle of sesame oil and a sprinkle of sesame seeds before mixing everything together.
Notes
Difficulty
Easy – A quick Korean-inspired side dish that comes together in about 15 minutes.Storage
Refrigerator: Store in an airtight container for up to 3 days. Enjoy chilled, at room temperature, or gently reheated. Freezer: Not recommended.Tips
• Don’t overcook the asparagus. A quick 30-second blanch keeps it crisp while allowing it to absorb the sauce. • Gochujang brands can vary in spice level, so adjust to your taste. • This banchan is intentionally boldly seasoned since it’s meant to be eaten a little at a time with rice. • It also makes a delicious bibimbap topping with your favorite protein.If you liked this, you might also like:
Soondubu-jang (Marinated Soft Tofu)
Air Fryer Gochujang Shrimp Lettuce Wraps (with Vietnamese Pickled Carrot & Radish)
