Stir-Fried Vegetables with Gochujang recipe - ingredients, nutrition and when to eat it
Onion and zucchini are stir-fried in a gochujang sauce for a side dish that’s great with rice.
Onion and zucchini are stir-fried in a gochujang sauce for a side dish that’s great with rice. The vegetables stay crisp-tender and soak up the sweet, spicy seasoning, adding a little extra flavor to an everyday lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 203.5g serving): 146.2 kcal · protein 3.6g · carbohydrate 21.5g · fat 5.8g · sodium 652.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the vegetables so they’re not too thin; they’ll hold their texture as they cook.
Tips: Add all the sauce at once and stir-fry quickly over medium heat to keep the gochujang from sticking to the pan.
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Ingredients (1 serving)
- Zucchini — 0.5 pc
- Onion — 0.3 pc
- Carrot — 0.1 pc
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp