This Korean Scramble leans on gochujang and honey to do the heavy lifting. We smoke the Chickpea for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the gochujang and honey 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.
Add the chickpeas and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the soy sauce and the rest of the gochujang and honey flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Korean
Members
Our tested Steamed Chickpea Hash: gochujang-glazed, generous, and balanced with garlic and...
Korean A gochujang-glazed take on Sweet Potato Skewers, built on garlic and scallion and finished the...
Korean
Members
The kind of Korean plate you make on repeat. gochujang and honey, a proper steam, and a finish...
Korean A fermented take on Sweet Potato Soup, built on garlic and scallion and finished the way we...