Gochujang Stir Fry Vegetables

This quick and easy Gochujang Stir Fry Vegetables recipe combines fresh veggies with a gochujang sauce, creating a tasty and healthy meal.

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Course: Appetizer, Main Course, Side Dish

Cuisine: Korean

Diet: Vegan, Vegetarian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 201kcal

Author: Max

Ingredients

1 medium sweet potato about 1 cup or 200g, peeled and diced
1 medium onion sliced
1 cup 150g fresh or frozen carrots, sliced
1 bell pepper any color or 1 medium zucchini, sliced
2 cloves garlic minced
1 teaspoon 5g fresh ginger, minced
2 tablespoons 30g gochujang (Korean chili paste)
2 tablespoons 30ml soy sauce
½ teaspoon salt
1 cup 150g frozen peas
2 green onions both whites and greens chopped (for garnish)
1 tablespoon 10g sesame seeds (for garnish)
2 tablespoons sesame oil 30ml

Instructions

In a large skillet or wok, heat the sesame oil over medium heat. Once hot, add the diced sweet potato and sauté for about 5 minutes, until it starts to soften.
Add the sliced onion and continue to cook for another 3 minutes, stirring occasionally, until the onion becomes translucent.
Toss in the sliced carrots and bell pepper (or zucchini) and stir-fry for about 5 minutes, or until they begin to soften.
Add the minced garlic and ginger to the skillet, stirring well to combine. Cook for an additional 1-2 minutes until fragrant.
Add gochujang, soy sauce, salt and a splash of water and toss to coat everything evenly.
Add the frozen peas and stir well, cooking for another 2-3 minutes until everything is heated through and well combined.
Remove from heat and serve warm, garnished with chopped green onions and sesame seeds.

Notes

Feel free to mix and match your favorite vegetables! Broccoli, snap peas, or mushrooms would also work great in this dish.

Adjust the amount of gochujang based on your spice preference; you can start with less and add more to taste, if you’re less tolerant to hot spice.

This stir fry makes a hearty side or a delicious main dish served over rice, quinoa, or noodles for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

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