Gochujang is a fiery, fermented Korean condiment that’s made from chili peppers, glutinous rice, fermented soybeans and salt. I always have a tub of this thick, vibrantly crimson and umami-laden paste lying around in my kitchen, because it kind of goes with everything. I use it in and on burgers, tofu, vegetables, potatoes, whatever. It’s richness and spiciness always makes good things even better, as most hot condiments do.
When used as a sauce, gochujang is great when cut with something fatty, like vegan mayo. Or peanut butter, which I’ve used here to create a sauce that clings well into the little nooks and crannies of broccoli florets. Once rubbed down with this rich and spicy paste, I threw the florets into the dehydrator to dry out and crisp up a bit overnight, which also created a thick and sticky outside coating that was intensely hot and completely addictive. This three-ingredient sauce would also work well slathered over curly kale, Brussels sprouts, cauliflower, eggplant, celery, or whatever you’ve got.
Gochujang + Peanut Butter Broccoli
Yield 4 servings
- 3/4 cup gochujang
- 2/3 cup peanut butter
- 1 -2 TB soy sauce or tamari (or enough to loosen up the paste so it’s easy to slather over the florets)
- 1 large head broccoli, cut up into bite-sized florets (you can also chop up and use the stems if you like)
- Combine the gochujang, peanut butter and soy sauce together and mix until smooth.
- Using your hands, rub the desired amount of the sauce all over the florets, then place in a single layer into a dehydrator.
- Dehydrate for 8-10 hours at 130 degrees, or until the outside is dry or slightly sticky to the touch. Serve immediately or store in an airtight container for a day or two.