Rich savor! Peanut Butter Gochujang Sauce / ピーナッツバター＆コチュジャンソース

Peanut Butter Gochujang Sauce, what a delicious goodness✨

Inspired by Zahra-san’s recipe on her Instagram Post:

The peanut gochujang dressing aka the ‘Extra good thing’ is what elevates this dish from an ordinary vegetable side dish to an extraordinary one. To make the dressing, you’ll need peanut butter, gochujang, brown sugar, soy sauce, lime juice, fresh ginger, garlic, lime leaves and chives. The result is a creamy, spicy, and slightly tangy dressing that coats the broccoli perfectly. It’s a great way to add more flavour to a lot of your meals ❤️❤️. If you’re not a fan of spicy food, you can always adjust the amount of gochujang to your liking. Enjoy!

(@culyzaar ), April 28th 2023

So what went in my dressing:
1.5 TBS Peanut butter (crunchy type), 1TBS Gochujang, 1TSP Brown Sugar, 1TSP light soy sauce, a bit of lime juice, pureed fresh ginger & garlic, and chopped chives.

It uses no oil, but still the nuttiness & creaminess of the peanut butter boosts the satisfaction✨

Powerful Salad: Broccoli & Steamed Chicken, with Peanut Butter Gochujang Sauce

The Idea is really simple.
Combine: Steamed chicken, boiled broccoli, chopped cucumbers, drizzle the PB Gochujang Sauce, sprinkle some chives & crushed peanuts. YUM YUM YUM.
💡Cucumber was a local – so I skinned the hard surroundings, and chopped only the sliced inner.　The seeds were not too big or juicy, so I did not scoop them out this time.

Nutty Creamy! Vegan Pasta with PB Gochujang Sauce

With the leftover Broccoli & Sauce, a quick vegan pasta for lunch.
Super simple: Broccoli, some chopped red capsicum, leftover whatever greens in my fridge.

Heat 1TBS oil (I used sesame oil) & the sauce in pan, add a bit of salt water from the boiling pasta pot.
When the sauce starts to bubble, add the veggies, mix, and put lid for them to cook.
Mix pasta, stir fry for a while, and serve✨

[Japanese] 大活躍！ぴりっとこってり、エスニックなピーナッツバターコチュジャンソース

最近お気に入りだったドレッシング：コチュジャン＆ピーナッツバター＆黒砂糖＆お醤油＆ライム/レモン果汁、生姜のすりおろし＆ニンニクすりおろしとまぜ、小口切りのおネギパラパラ

お写真は上記にまとめています。

サラダ：
茹でたブロッコリー・蒸し鶏・ローカルきゅうりを重ねて、最終的にソースをかけるだけ。
大変食べ応えがあり、満足度が高く美味しいんです！
油を使っていないので、ヘルシーな気分。

パスタ：
残ったソースと冷蔵庫の残り野菜とで。
ピーナッツバターがクリーミーなコクを加えてくれて、大変おいしい！