Spicy Gochujang-Glazed Asparagus Recipe

Maybe I’m late to the trend, but have you heard of gochujang (Korean hot pepper paste)? In the March 2016 Food Business News, it was named the next Sriracha. Gochujang is sweet and spicy, made from red chili, glutinous rice, fermented soybeans, and salt. I picked up a jar at a local Korean market on my lunch break. One downside—like many concentrated sauces—is the sodium content: roughly 500 mg per tablespoon. Considering the recommended daily limit is under 2,300 mg, a single tablespoon already contributes a large portion of that total. Because it’s concentrated, a little goes a long way.

Gochujang differs from Sriracha in how it’s used. It’s often a base for sauces and marinades rather than just a finishing condiment. You can mix it with ingredients like garlic, brown sugar, sesame oil, or soy sauce to create a balanced glaze or marinade.

I thought it would be fun to use gochujang in soups or marinades with proteins to distribute the flavor (and the sodium) across a whole dish instead of using it as a dip. I was excited to experiment and see what it paired well with. I had fresh asparagus in the fridge, and the result was a fantastic side dish. Asparagus is a great spring vegetable—bright, nutritious, and a good source of folate, which supports nerve function.

I hope you enjoy this simple, flavorful recipe. If you’ve tried gochujang before or are trying it for the first time, let me know how you like it!

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5 from 5 reviews

Asparagus with Spicy Gochujang Glaze

Prep:
7 mins

Cook:
5 mins

Total:
12 mins

Servings:
6

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A fun, flavorful way to enjoy veggies — pairs perfectly with brown rice and a lean protein.

Ingredients

2 bunches asparagus (cut ends off and cut spears into thirds)
1 Tbsp. Gochujang paste
1 Tbsp. sesame oil
1 Tbsp. honey
1 Tbsp. soy sauce (low sodium)
1 tsp. sesame seeds
1 tsp. chopped garlic

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Instructions

Bring a large pot of water to a boil. Add the cut asparagus and cook for 3–5 minutes, until tender. While the asparagus cooks, whisk the remaining ingredients (except the sesame seeds) in a medium bowl to make the glaze.
Drain the asparagus and rinse with cold water to stop the cooking. Return the spears to the pot, gently toss with the glaze, and serve warm, topped with sesame seeds.

Notes

Red pepper flakes are optional—add them if you like extra heat.

Nutritional information is provided as a courtesy and is automatically calculated. It should be considered an estimate rather than a guarantee; ingredients and brands vary.