Korean Asparagus Recipe

I decided to do a recipe post after forever because I realised that a lot of people, including myself, are looking for new recipes to try out and new foods to try. I’ve always loved cooking and now that I have more time to focus on cooking I’ve been trying a lot of new recipes and new kinds of food which has so far been going quite well. I have made this asparagus before but I used a different recipe and it turned out pretty good but I felt like it was missing something so I decided to tweak the recipe a little bit and I ended up coming up with this recipe. I decided to share this particular recipe because I feel like it’s a pretty easy recipe- it takes me about twenty minutes to half an hour to make. It’s also one of those recipes that’s simple but delicious and you’ll just end up eating way more than you thought you would. I was inspired by this recipe I saw on YouTube. I also want to say that since it’s a Korean recipe it may have ingredients you don’t have but I have tried to add substitutes or recipes for the Korean ingredients just in case you don’t have any of the ingredients. In case you want to buy any of these ingredients you can most likely find them at most Asian stores, Wholefoods or supermarkets that have Asian foods. Oh and of course this recipe is fully vegan!


1 bunch of asparagus
1 small white onion
3 tbs Gochujang (in case you don’t have store bought Gochujang here is a recipe to make it at home)
1 tsp ground red pepper powder (optional)
2 tbs Soy Sauce
1 tbsp Sesame seeds (optional)
4 cloves garlic (you can use garlic powder if you don’t have fresh garlic at home)
2 tsp minced ginger (you can use ginger powder if you don’t have fresh garlic at home)


  1. Slice the onions, chop the garlic into small pieces and cut the asparagus into bite sized pieces- about 4/5 cm.
  2. Heat about two tablespoons of oil on medium heat on a pan for a few seconds.
  3. Once the oil is heated add the onion, garlic and ginger to the oil and let it heat on medium heat for a few seconds. (Tip: all three of these ingredients burn easy so make sure to keep stirring them while they cook and only let them heat for about a minute or so)
  4. Next add the cut up asparagus in with the onion, garlic and ginger and let it heat on medium/high heat for about 5-8 minutes or until it is well cooked. (Tip: asparagus cooks pretty fast so make sure not to overcook it!)
  5. Add salt to the vegetable. I usually add about half a teaspoon but feel free to add more or less according to your taste.
  6. When the asparagus looks almost done add about 2 tablespoons of soy sauce (or however much you would prefer according to your taste), 3 tablespoons of Gochujang (Tip: Gochujang is spicy so add more if you like your food spicy or less if you don’t like spicy food), 1 teaspoon of ground red pepper (Tip: this is totally optional and you can skip it if you don’t like spicy food) and mix everything together well. (Tip: if you don’t have any store bought gochujang at home you can make it from scratch with this recipe)
  7. Once the vegetable are fully cooked garnish the dish with about 1 tablespoon of sesame seeds (optional). (Tip: If you’re not a fan of sesame seeds or don’t have any at home you can also garnish it with chopped up spring onions or some shredded kimchi or shredded seaweed)
  8. You can enjoy this with rice and you can eat the rice and asparagus with kimchi or seaweed for extra flavour.

This is probably not a very traditional recipe but it is super delicious so I would totally recommend trying it out! Hope you guys enjoy this recipe. Let me know in the comments if you’ve tried anything new recently or if you like Korean food!
For more recipes click here. 
If you enjoyed this post don’t forget to like, follow, share and comment!
Enjoyed this post? Then follow me on social media:
Twitter Instagram Pinterest LinkedIn HubPages
Email me on(guest posts welcome!): insomniacwithanaccent@gmail.com
[simple-payment id=”5079″]


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.