Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it’s combined with coconut milk, which mellows the spicy gochujang into a creamy sauce. Fresh ginger is the key ingredient, infusing the sauce with brightness and spice that balance the rich coconut. This recipe calls for broccoli as the vegetable accompaniment, but cauliflower or brussels sprouts would also work. The sauce can be made in larger batches and used on grilled pork ribs, chicken wings or even pan-fried tofu.
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Serving Size: 1 recipe (1303g) | ||
Recipe Makes: 1 | ||
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Calories: 1390 | ||
Calories from Fat: 560 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.2g | 83 % | |
Saturated Fat 25.9g | 129 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 394.6mg | 121 % | |
Sodium 2325.7mg | 80 % | |
Potassium 3476.3mg | 91 % | |
Total Carbohydrate 34.9g | 10 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 22.8g | ||
Protein 175.1g | 250 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1390
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