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You are here: Home / Appetizers / Gochujang + Peanut Butter Broccoli

April 29, 2016

Gochujang + Peanut Butter Broccoli

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Gochujang Peanut Butter Broccoli

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

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Gochujang + Peanut Butter Broccoli

Gochujang + Peanut Butter Broccoli


  • Author: olivesfordinner.com
  • Total Time: 10 hours 15 minutes
  • Yield: 4 servings
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Ingredients

  • 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)

Instructions

  1. Combine the gochujang, peanut butter and soy sauce together and mix until smooth.
  2. Using your hands, rub the desired amount of the sauce all over the florets, then place in a single layer into a dehydrator.
  3. 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.
  • Prep Time: 15 minutes

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Gochujang Peanut Butter Broccoli

Filed Under: Appetizers, Green, Small Bites, Vegetable Sides Tagged With: how-to

Reader Interactions

Comments

  1. sue | theviewfromgreatisland says

    April 29, 2016 at 1:16 pm

    These photos are breathtaking, I’ve got to try this!

    Reply
    • erinwyso says

      April 29, 2016 at 3:39 pm

      Thank you, Sue … I hope you enjoy! 🙂

      Reply
  2. Jackie says

    May 1, 2016 at 2:31 pm

    Gochujang is inspiring! Last week I made a sauce for a ‘clean out the fridge’ rice bowl: gochujang, hoison, tamari, splash water, garlic, & ginger. The sweet-spicy-umami was addicting! Next time I’ll try it with pb instead of the hoisin sauce.

    Reply
    • erinwyso says

      May 1, 2016 at 2:43 pm

      Jackie, I love everything that’s in your sauce, especially the hoisin! Aren’t clean-out-the-fridge-sauces the best? 😉

      Reply
  3. Melody says

    May 5, 2016 at 10:59 am

    Looks delish! Since I don’t have a dehydrator, could I use the fan setting on my oven instead? Many thanks!

    Reply
    • erinwyso says

      May 5, 2016 at 11:10 am

      Melody, I’ve read that you can set an oven to it’s lowest setting and crack it open a bit to simulate what a dehydrator does, although I’ve never tried it. If you do with good results, I’d love to know. I hope you enjoy!

      Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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