Gochujang Gazpacho Recipes

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GOCHUJANG GAZPACHO WITH LITTLENECK CLAMS



Gochujang Gazpacho with Littleneck Clams image

Gorgeous seasonal tomato gazpacho is updated with a touch of heat (thanks to Korean chili paste), citrus (lemon and orange), and brininess (fresh clams) in this wonderfully simple dish.

Provided by Edward Lee

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

6 littleneck clams
2 large ripe tomatoes
1 medium cucumber
1/2 yellow bell pepper
1/4 yellow onion
1 garlic clove
2 tablespoons gochujang, Fermented Korean chili paste
1 orange, juiced and zested
1/2 Lemon, juiced
2 tablespoons sherry vinegar
1/2 teaspoon sea salt, plus more for garnish
black pepper
2 tablespoons chopped parsley
2 tablespoons chopped dill
2 tablespoons extra-virgin olive oil, plus more for garnish
Chopped mint, for garnish

Steps:

  • Steam the clams and chop the vegetables: In a skillet, add the clams and ½ cup water. Cover and turn heat to high. Steam just until the shells pop open, then chill. Meanwhile, core and chop the tomatoes, peel and chop the cucumber, and add to a food processor. Chop the onion, pepper, and garlic, and add to the food processor. Pulse to combine and just break down the vegetables (you want a chunky texture).
  • To the chopped vegetables, add the gochujang, orange zest and juice, lemon juice, sherry vinegar and salt and pulse to combine. Taste to adjust seasoning, then add lemon juice and salt as needed. Add freshly chopped parsley and dill. Pulse again while slowly drizzling in olive oil. Check again for seasoning, add freshly ground black pepper to taste, and chill about 1 hour. (Note: Gazpacho needs to be chilled for 1 hour before serving.)
  • Assemble and serve: Ladle chilled gazpacho into a serving bowl. Garnish with chilled (shelled) clams, reserved clam juice, olive oil, mint, and sea salt. Serve immediately.

GOCHUJANG GAZPACHO



Gochujang Gazpacho image

Provided by Edward Lee

Time 30m

Yield Serves 2

Number Of Ingredients 15

2 cups diced ripe tomato, divided
1/2 cup chopped peeled seedless cucumber, divided
Zest and juice of 1 orange
2 garlic cloves, chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped yellow bell pepper
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons Sherry vinegar
1 teaspoon grated peeled ginger
1/4 teaspoon sea salt
1/4 cup extra-virgin olive oil
2 tablespoons chopped mint

Steps:

  • Pulse 1 1/2 cups tomato, 1/4 cup cucumber, orange zest and juice, garlic, onion, bell pepper, gochujang, dill, parsley, lemon juice, vinegar, ginger, and salt in a blender until coarsely chopped. Drizzle in oil while pulsing until mixture is combined but not totally smooth.
  • Divide gazpacho between 2 bowls and garnish with remaining tomato and cucumber. Top with mint.
  • Gazpacho can be made up to 2 days in advance and refrigerated. Wait to garnish until ready to serve.

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