Update (September 19, 2014): I tested out the ‘Gochujang Tempeh’ recipe several times and finalized it. I am also adding newer photos of the marinade and the gochujang tempeh.
We recently returned from a trip to Lima, yet another interesting destination in Latin America – similar in some ways to Buenos Aires, Mexico City and Bogota while also bringing back memories of Manila and Thailand. These distinct Asian influences on the culture even carry over into the cuisine of Lima/Peru. Here is a quick Instagram shot I took below – a beach in Miraflores, a district in Lima, Peru. Quite gorgeous, isn’t it?
All photos in this post are taken by my iPhone.
In late February, I made a delicious dish and posted it on my Instagram: Vegan Gochujang Tempeh + Blasted Broccoli with brown rice (and toasted sesame seeds). I was in need of something saucy and savory that day and the dish turned out well for us! I am addicted to gochujang, which is a mildly spicy, dark red and fermented red pepper paste. It is a staple ingredient in traditional Korean dishes. It doesn’t taste as spicy as Sriracha though. Think of it as a beautiful dark red miso that delivers the mildly spicy, umami flavor. This is the ULTIMATE “MISO” ingredient to have around anytime!
For the gochujang, we used the brand Jayone (Product of Korea) and you can use other gochujang brands at an Asian supermarket, but the spiciness will vary greatly though, depending on the brand of the gochujang you’re using. They come in a jar or a tub. Now are you ready for the recipe?! Because I’m really hungry at the moment!
Gochujang Tempeh & Blasted Broccoli
Yield: 2 servings
Instead of tempeh, use seitan, tofu, or any gluten. If using tofu, bake or fry them before adding the sauce.
For the Gochujang Tempeh
- 2 tbsp rice bran or other neutral oil
- 227g organic tempeh, cut into ½-inch slice
- ¼ large sweet onion, peeled and thinly sliced (optional)
- 1 scallion, green parts, chopped for garnish
- ½ tsp sesame seeds
- ½ tsp garlic, finely grated
- 1 tsp fresh ginger, finely grated
- ¼ cup gochujang (Korean hot pepper paste)*
- 1½ tbsp soy sauce or tamari
- 1½ tbsp mirin
- 1 tbsp toasted sesame oil
- 1 tbsp agave nectar
- ⅛ tsp dried chile pepper, freshly ground or flakes, or more if desired
- ⅛ tsp ground white pepper (optional)
For the Blasted Broccoli
- 225g (½ pound) broccoli, cut into florets
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, peeled
- ½ tbsp fresh lemon juice, more to taste
- Coarse sea salt and freshly ground pepper
- Pinch of dried chili flakes
To make gochujang tempeh
In a medium bowl, whisk together the marinade ingredients. Add the tempeh and onions (optional) in the sauce until fully incorporated. Pour the rest in a small, shallow dish or into a Ziploc® bag. Cover or seal and leave in the refrigerator for at least 2 hours or overnight.
Heat oil in a heavy flat skillet at medium high heat. Cook the ‘tempeh’ mixture, turning frequently, until slightly blackened, about 5-7 minutes each side. Garnish with scallions and sesame seeds and serve with your any type of grains or rice.
To make blasted broccoli
Preheat the oven to 450°F. Line a baking sheet with parchment paper or Silpat. Using your hand, press the flat side of the knife against the garlic cloves, this will be your ‘smashed’ garlic cloves. In a medium bowl, dress the broccoli with olive oil, salt, pepper, and chili flakes. Place the crushed garlic and broccoli on the baking sheet in an even layer. Roast for 15 minutes, stirring, flipping, and add the freshly squeezed lemon juice. Stir and toss. Roast for 10 to 15 minutes until browned.
We used the brand Jayone (Product of Korea) for the gochujang. The product contains few ingredients and no MSG. The spiciness will vary greatly though depending on the brand of the gochujang you’re using. You can find gochujang at Asian supermarkets.
Advance preparation: The gochujang tempeh is best eaten the same day but may be refrigerated in a covered container overnight. For the blasted broccoli, store them in a covered container, and for the best flavor and texture, eat them within two days. Keep in mind that blasted broccoli are best eaten right away, as they will lose their crisp, browned edges.