Korean · Breakfast

Gochujang-glazed Chickpea Hash with garlic and scallion

Our tested Steamed Chickpea Hash: gochujang-glazed, generous, and balanced with garlic and scallion. Serves 8 people with plenty to go around.

4.4 from 1,378 cooks

Prep15 min

Cook12 min

Serves8

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the garlic and scallion elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean

The kind of Korean plate you make on repeat. kimchi, a proper bake, and a finish of fresh herbs.

2 hr 25 min · Medium

Korean

The kind of Korean plate you make on repeat. garlic and scallion, a proper smoke, and a finish...

1 hr · Advanced

Korean Members

Korean

Weeknight-friendly Chickpea Tabbouleh with the gochujang and honey we come back to again and...

50 min · Advanced

Korean Members

Korean

This Korean Hash leans on gochujang and honey to do the heavy lifting. We sear the Pork for...

1 hr · Easy