These Korean sugar snap peas are a perfect side dish for any Asian inspired meal.
Whoever said that these Korean sugar snap peas should be only served with Korean food was wrong. The sweetness of the snap peas and the spiciness of the gochujang (Korean red chili pepper sauce) give these snap peas a flavor that goes well with any type of cuisine. Why, I’ll even top a fresh garden salad with any leftovers the next day. What a lunch time treat!
Add a bit more hot pepper flakes if you want to spice them up. A splash of vinegar gives them a slight “sweet and sour” effect. Use your imagination and make them your own. One thing’s for certain, these Korean sugar snap peas are a great addition to any Asian dinner plans. Try these with our Korean Barbequed Chicken recipe, what an awesome meal!
- 1 lb. sugar snap peas, trimmed and washed
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 scallion or green onion, both white and green parts, thinly sliced
- 1-2 tablespoons gochujang (Korean red chili pepper sauce)
- salt and pepper, to taste
- crushed red pepper flakes, to taste
- toasted sesame seeds, for garnish
- In a small mixing bowl, combine soy sauce, sesame oil and gochujang and whisk until blended.
- Using a large skillet or wok, heat vegetable oil over medium-high heat
- Add the snap peas and minced garlic. Sauté until peas begin to brown, A slight char is fine.
- Remove from heat and stir in the gochujang sauce until peas are well coated.
- Season with salt, pepper and red pepper flakes per taste.
- Garnish with toasted sesame seeds and serve.