Servings: 8
Roasted Red Pepper Dip with Gochujang
This versatile roasted red pepper dip strikes the perfect balance between spicy, sweet, savory, and garlicky flavors. Serve with vegetables or crackers, or use it as a sauce for pasta or stir-fried vegetables!
Ingredients
- 3 large red bell peppers, rinsed (see note 1 if you want to use jarred roasted peppers)
- 1/2 cup (50g) sliced almonds
- 1/2 cup (30g to 75g) bread crumbs, (see note 2 for varieties)
- 1 clove of garlic, (see note 3)
- 3 to 4 teaspoons gochujang, I prefer 4 teaspoons (see note 4)
- 2 to 3 tablespoons lemon juice, about 1/2 a large lemon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup, can sub with honey or brown sugar
- 1 tablespoon soy sauce
- 3/4 teaspoon chili flakes
- 1 1/2 teaspoons toasted sesame oil
- pinch of salt to taste
Instructions
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with aluminum foil, and place the peppers on top. Roast the peppers for 35 to 40 minutes, flipping them halfway through baking. The skins of the peppers should have blistered and blackened. Let the peppers cool for 25 to 30 minutes. The peppers will deflate as they cool and the skins should look wrinkly and loose.
- Once the peppers are cool enough to handle, peel the thin skins off the peppers. Then, remove the stem and seeds. The seeds will cling onto the flesh of the peppers. To make cleaning easier, I like to rinse the peppers under water to get rid of the seeds easily. Set the peppers aside.
- While the peppers are roasting, toast the sliced almonds in a skillet over medium heat for 4 minutes, until they turn slightly golden. Transfer the almonds to a bowl so they stop browning.
- Add the peppers, toasted almonds, bread crumbs, 3 teaspoons of gochujang, 2 tablespoons of lemon juice, olive oil, maple syrup, soy sauce, chili flakes, sesame oil, and salt to the bowl of a food processor. Blend until smooth. Taste the sauce and adjust the seasonings to suit your taste. You may want to add more gochujang (I like adding 1 more teaspoon), lemon juice, or salt.
- Serve the roasted red pepper dip with vegetables, crackers, or bread. Store leftovers in a tight container and refrigerate for up to 1 week.
Video
Notes
- Roasted Red Peppers: I have a strong preference for freshly roasted red bell peppers, as I find jarred ones to be slightly bitter. However, if the jarred variety is all you have on hand, use 1 1/2 cups of peppers (about 300 to 350g).
- Bread Crumbs: You can use more granular bread crumbs or the very flaky Japanese-style panko. Different types of bread crumbs vary in weight, which is why you see a weight range listed in the ingredients list.
- Garlic Lovers: If you want richer garlic flavor in the dip, I highly recommend roasting a head of garlic while you roast the peppers. Slice off about 1/4 inch from the top of the head of garlic, drizzle with a little olive oil, wrap the garlic in foil, and place on the sheet pan. Once the garlic cools, add all the roasted cloves of garlic for the dip.
- Gochujang: Different brands of gochujang taste different, which is why I suggest using 3 teaspoons (or 1 tablespoon) of the paste to start. Then, taste and add more as necessary. Some brands of gochujang, such as Mother In Law’s, use wheat. If you are gluten free, definitely check the label before buying gochujang.
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 13.7g | Protein: 3.8g | Fat: 9.6g | Saturated Fat: 1.1g | Sodium: 198mg | Fiber: 3.3g | Sugar: 5.3g
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