Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 400 grams of canned chickpeas thoroughly, then pat them completely dry with a paper towel to remove excess moisture.

2. 2

   In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of finely minced garlic, and 0.5 teaspoon of finely grated fresh ginger to create the flavorful glaze.

3. 3

   Heat 2 tablespoons of cooking oil in a large wok or a deep pan over high heat until it is shimmering and nearly smoking.

4. 4

   Add the dried chickpeas to the hot oil and flash-fry for 3-4 minutes, stirring constantly, until they are slightly crispy and golden brown, then remove the chickpeas from the pan and set them aside, leaving a small amount of oil in the wok.

5. 5

   Add 0.5 cup of sliced white onion and 0.5 cup of sliced bell pepper to the same wok and stir-fry for 1-2 minutes until they are slightly tender-crisp.

6. 6

   Return the flash-fried chickpeas to the wok and pour the prepared gochujang glaze over them, tossing quickly for 1 minute to coat all the chickpeas evenly.

7. 7

   Remove the pan from the heat and stir in 2 tablespoons of chopped scallions and 1 teaspoon of toasted sesame seeds.

8. 8

   Serve immediately as a vibrant and flavorful Korean side dish.