Blanched Vegetables with Chojang Dressing

Blanched Vegetables with Chojang Dressing Recipe!

This is a simple Korean appetizer, side dish, or a light dinner idea on any given day! I make this blanched vegetables with chojang dressing often at home, because of how easy and satisfying it is. It does not only feel food while cooking and eating but also after you’re done with the meal! So light and crispy that your body will thank you!

For blanched vegetables, you can use any (literally, any!) vegetables you have in your fridge. I love using broccoli, broccolini, asparagus, green beans, bok choy, green cabbage, kale, cauliflower, carrot… it’s endless!

The chojang dressing has definitely a kick, as most Korean recipes are. 😉 But you can always tone it down to your taste by reducing the amount of the spicy ingredients (in this case, gochugaru).  Make nuttier by adding more sesame oil, make sweeter by adding more agave nectar… so easy to customize to your taste!

I’m ready to start the recipe, shall we?

First thing is first, let’s bring some water in a large pot. While waiting for the water to boil, let’s prepare 1 lb of your choice of vegetables. I used a half-pound of each asparagus and broccolini today, but as I mentioned, you can use any vegetables you like! (broccoli, broccolini, asparagus, green beans, bok choy, green cabbage, kale, cauliflower, carrot, etc)

Just cut vegetables to bite sizes. If you are using asparagus, snap the bottom of them.

When the pot of water is boiling, go ahead and add a generous amount of salt and the prepared vegetables. Blanch the vegetables to your liking. I like crunch vegetables so I blanched mine for about 1 minute. If I use leafy vegetables, I would blanch less than a minute. When the vegetables are blanched to your liking, go ahead and drain them and rinse with cold water. You could shock them in an ice bath, but not necessary when you can just rinse under cold water. This is so much easier and doable for me than preparing an ice bath. lol!

Alright, now the most important part of the recipe. Chojang dressing. The ingredients are listed below or you can print the recipe card (just scroll down more!)

• 4 tbsp gochujang, Korean red pepper paste (my favorite brand is Yangpyeong)
• 2 cloves garlic, grated
• 1/2 of lemon or lime (approximately 2 tbsp)
• 2 tbsp agave nectar or raw sugar
• 1 tbsp rice vinegar
• 1 tbsp gochugaru, otpional
• 1 tsp soy sauce or a pinch of salt
• 4 tbsp good quality sesame oil
• 2 tbsp crushed sesame seeds

As I mentioned earlier, the chojang dressing has definitely a kick.  But you can always tone it down to your taste by reducing the amount of the spicy ingredients (in this case, gochugaru).  Make nuttier by adding more sesame oil, make sweeter by adding more agave nectar… so easy to customize to your taste!

Pour the chojang dressing on top of the blanched vegetables and it’s done!  How easy is that? This is amazing as an appetizer, side dish, or a light dinner idea on any given day! Enjoy!

Blanched Vegetables with Chojang Dressing

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★★★★★

5 from 1 reviews

• Author: Seonkyoung Longest
• Total Time: 6 minutes
• Yield: 4 1x

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Ingredients

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• 1 lb vegetables of your choice (broccoli, broccolini, asparagus, green beans, bok choy, green cabbage, kale, cauliflower, carrot, etc)
• 4 tbsp gochujang, Korean red pepper paste (my favorite brand is Yangpyeong)
• 2 cloves garlic, grated
• 1/2 of lemon or lime (approximately 2 tbsp)
• 2 tbsp agave nectar or raw sugar
• 1 tbsp rice vinegar
• 1 tbsp gochugaru, otpional
• 1 tsp soy sauce or a pinch of salt
• 4 tbsp good quality sesame oil
• 2 tbsp crushed sesame seeds

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Instructions

1. Bring some water in a large pot. While waiting for the water to boil, let’s prepare the vegetables. I used a half-pound of each asparagus and broccolini today. Cut vegetables to bite sizes. If you are using asparagus, snap the bottom of them.
2. When the pot of water is boiling, go ahead and add a generous amount of salt and the prepared vegetables. Blanch the vegetables to your liking. I like crunch vegetables so I blanched mine for about 1 minute. If I use leafy vegetables, I would blanch less than a minute. When the vegetables are blanched to your liking, go ahead and drain them and rinse with cold water. You could shock them in an ice bath, but not necessary when you can just rinse under cold water. T
3. Pour the chojang dressing on top of the blanched vegetables and it’s done. Enjoy!

• Prep Time: 5 minutes
• Cook Time: 1 minute

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