Spicy and Sweet Gochujang Garlic Stew
Spicy and Sweet Gochujang Garlic Stew
How to Make Gochujang Garlic Stir-fry for a Homemade Side Dish
Try making a special side dish using ‘garlic’, which is always delicious! Using pre-peeled garlic from the supermarket allows you to easily prepare a flavorful garlic stew without cumbersome preparation. When garlic is lightly coated with starch and stir-fried until slightly crispy, it absorbs the sauce, offering a chewy exterior and a soft interior. We’ve enhanced the deep and diverse umami by adding oyster sauce and spicy gochujang, resulting in a richer flavor profile than a standard soy sauce-based stew. Adding crisp green chili peppers, red chili peppers, and scallions, along with nuts for a nutty aroma and added nutrition, creates the perfect side dish that is both visually appealing and wholesome. While this garlic stew is tasty on its own, it pairs exceptionally well with meat dishes like samgyeopsal (pork belly). Imagine wrapping samgyeopsal in lettuce with a spoonful of this garlic stew – it’s pure bliss! The pungent garlic becomes mild and sweet, making it easy to enjoy multiple pieces in one hearty wrap. Garlic, one of the world’s top 10 superfoods, is known for its health benefits, including anti-cancer properties. This recipe is a fantastic way to consume it deliciously and healthily, ensuring you can enjoy its benefits regularly. Make it now!
Main Ingredients- 500g peeled garlic cloves
- 1 Tbsp potato starch
- 1/2 stalk scallion
- 1 handful nuts (walnuts, almonds, etc.)
- 2 Korean green chili peppers (cheongyang peppers)
- 1 red chili pepper
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Spicy and Sweet Stir-fry Sauce- 3 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 1/2 Tbsp sugar
- 1 Tbsp plum extract
- 3 Tbsp cooking wine (mirin)
- 1/2 Tbsp oyster sauce
- 1/2 Tbsp gochujang chili paste (or chili oil-based sauce)
- 3 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 1/2 Tbsp sugar
- 1 Tbsp plum extract
- 3 Tbsp cooking wine (mirin)
- 1/2 Tbsp oyster sauce
- 1/2 Tbsp gochujang chili paste (or chili oil-based sauce)
Cooking Instructions
Step 1
First, lightly rinse the peeled garlic cloves under running water to remove any dust.
Step 2
Drain the rinsed garlic thoroughly in a colander. Ensuring the garlic is completely dry is crucial, as residual moisture will prevent the starch from adhering properly.
Step 3
Trim off the pointed root end (the ‘eye’) of each garlic clove with a knife. This step ensures a more aesthetically pleasing presentation and makes the garlic easier to eat after cooking.
Step 4
Place the dried garlic cloves into a resealable bag or plastic bag. Add 1 tablespoon of potato starch. Seal the bag tightly and shake it to evenly coat the garlic with the starch. The garlic should be coated with a fine white powder.
Step 5
Tip: Using too much starch can cause the sauce to become gummy or clump when added later. For 500g of garlic, about 1 tablespoon is ideal, creating a light coating on the surface of the garlic.
Step 6
In a bowl, combine all the stir-fry sauce ingredients (soy sauce, corn syrup, sugar, plum extract, cooking wine, oyster sauce, gochujang). Stir until the sugar is dissolved and set aside.
Step 7
Finely chop the green chili peppers and red chili pepper, removing the seeds if desired for less heat. Similarly, finely chop the scallion. (If you prefer more spice, you can leave the chili seeds in.)
Step 8
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Add the starch-coated garlic and stir-fry until the garlic turns golden brown and the edges become slightly crispy. This process brings out the garlic’s natural sweetness and improves its texture.
Step 9
Once the garlic is sufficiently stir-fried, add the chopped green chili peppers, red chili pepper, and scallions. Continue to stir-fry for another 1-2 minutes to release their fragrance.
Step 10
Pour the prepared sauce into the pan and reduce the heat to medium-low. Stir gently with a spatula to ensure the sauce evenly coats the garlic and vegetables. Continue to cook until the sauce thickens and reduces.
Step 11
Add the nuts (chopped or whole, as preferred) and stir again to combine them with the garlic and sauce. Stir-fry briefly, being careful not to burn the nuts.
Step 12
Just before turning off the heat, stir in 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to finish. The nutty aroma of the sesame oil will further enhance the overall flavor.
