Korean Spicy Gochujang Chickpea Stew Recipe

About this recipe

A hearty and flavorful stew made with chickpeas simmered in a spicy gochujang-based sauce. Packed with protein and warmth.

Ingredients

• 1 Kg Carrots - 1kg
• - The Tofoo Co. Naked Tofu
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 400G Jacksons Of Yorkshire Half Multiseed Bloomer
• - Fresh Asian Coriander Bunch
• 1 Piece Cucumber 1Pc
• - 60g Red Chili
• 750 G Top-Op Table Salt Drums
• - Flying Goose Sriracha Super Hot Chilli Sauce
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 396 Ml Vegetarian Oyster Sauce - Ve Wong, 396Ml
• 100 G Jumbo Garlic 100g
• 400G Whole Chickpeas In Water
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• 1 Kg Red Onion 1kg
• - Ginger - 100g
• 100 g Yorkshire English Carrots 100G
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Potts Vegetable Stock Can
• 450G Rice Flour, 450G
• 1 Kg White Granulated Sugar
• - Schwartz Sesame Seeds
• 1 Bunch Spinach Fresh 1 Bunch

Instructions

1. 1. Finely chop the onion, garlic, ginger, and spring onions, setting aside the green parts for garnish.
2. 2. Heat sesame oil in a pot and sauté onion, garlic, and ginger until fragrant and translucent.
3. 3. Add chopped carrots and cook for another 5 minutes, stirring occasionally.
4. 4. Stir in gochujang paste and soy sauce, cooking for 2 minutes to enhance the flavors.
5. 5. Pour vegetable broth into the pot, bring to a boil, and reduce to a simmer.
6. 6. Mix rice flour with a small amount of water to form a slurry and stir it into the pot for thickening.
7. 7. Add cooked chickpeas and sugar, simmering for 10 minutes to allow the chickpeas to absorb the flavors.
8. 8. Toss spinach into the stew and cook for 2-3 minutes until wilted.
9. 9. Adjust seasoning with additional soy sauce or sugar to taste.
10. 10. Garnish with green parts of spring onions and sesame seeds before serving.