Korean Spicy Chickpea And Spinach Stir-Fry Recipe

About this recipe

A vibrant stir-fry featuring chickpeas and spinach tossed in a tangy gochujang sauce, paired with aromatic sesame and garlic flavors.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 160 Ml Cj Bibigo Sesame Oil
• - Ginger - 100g
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• - Imperial Elephant Jasmine Fragrant Rice
• 400G Whole Chickpeas In Water
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• 50G Black Garlic Cloves, 50G
• 1 Kg White Granulated Sugar

Instructions

1. 1. Rinse and drain the cooked chickpeas thoroughly before setting aside.
2. 2. Mince the garlic and ginger finely to prepare the aromatic base.
3. 3. Heat sesame oil in a large wok over medium heat until warm.
4. 4. Add garlic and ginger to the wok, stirring until fragrant.
5. 5. Toss in the chickpeas and stir well to coat with the aromatic base.
6. 6. Combine gochujang paste, soy sauce, rice vinegar, and sugar in a small bowl.
7. 7. Pour the sauce mixture into the wok and stir until chickpeas are evenly coated.
8. 8. Add fresh spinach to the wok, cooking until wilted and mixed with the sauce.
9. 9. Slice the spring onions thinly and sprinkle over the stir-fry.
10. 10. Toast sesame seeds in a dry pan until golden and aromatic.
11. 11. Garnish the stir-fry with toasted sesame seeds for added crunch.
12. 12. Plate the stir-fry alongside cooked jasmine rice for serving.