Savory Korean Chickpea Stir-Fry With Gochujang Sauce Recipe

About this recipe

A hearty and flavorful stir-fry featuring protein-packed chickpeas, vibrant vegetables, and a spicy-sweet gochujang sauce. Perfect for a satisfying dinner.

Ingredients

• 1 piece Yellow Bell Pepper
• 1 Bunch Spring Onions 1 Bunch
• 160 Ml Cj Bibigo Sesame Oil
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• - Honey & Mustard Sauce
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Schwartz Sesame Seeds
• 300 g Trs Flake Rice Thick Pawa 300G
• 400G Whole Chickpeas In Water
• 500G Cj Taeyangcho Red Pepper Gochujang Paste

Instructions

1. 1. Rinse and drain the cooked chickpeas thoroughly to remove excess moisture.
2. 2. Peel and julienne the carrot and zucchini into thin strips.
3. 3. Deseed and slice the red bell pepper into thin strips for even cooking.
4. 4. Finely chop the spring onions and set aside for garnish later.
5. 5. Heat sesame oil in a large wok over medium heat until shimmering.
6. 6. Add minced garlic and ginger, stirring until fragrant, about 1 minute.
7. 7. Toss in the chickpeas and stir-fry for 3-4 minutes to lightly crisp them.
8. 8. Add the carrot, zucchini, and bell pepper to the wok, stirring continuously.
9. 9. In a small bowl, mix gochujang paste, soy sauce, rice vinegar, and honey.
10. 10. Pour the sauce into the wok and cook for 3-5 minutes, letting it coat the ingredients evenly.
11. 11. Sprinkle sesame seeds over the stir-fry and toss well before turning off the heat.
12. 12. Serve the stir-fry over cooked rice, garnished with chopped spring onions.