Author note: This recipe can also be found in The Dallas Morning News along with two other okra recipes. Click here for the story and recipes.

1/2 teaspoon kosher salt

1/2 teaspoon ground ginger

1 tablespoon sesame oil

1 tablespoon canola oil

1 pound okra, halved lengthwise

5 garlic cloves, crushed

2 tablespoons gochujang sauce, see recipe below

1. Combine the salt and ginger into a small ramekin, set aside.
2. Place the 1/2 tablespoon sesame oil, 1/2 tablespoon canola oil and the garlic cloves into a large non-stick skillet. Cook over medium heat for 5 minutes. Remove the garlic.
3. Increase the temperature to high heat. Once the pan is hot, add 1/2 the batch of okra to the pan, face side down. Cook for 2-3 minutes (or until the okra is charred). Flip the okra and sprinkle with half of the salt and ginger combination. Cook for an additional 2-3 minutes, or until charred. Remove the okra into a large bowl.
4. Add the remaining oils to the pan. Once the oil is hot, cook the last 1/2 of the okra in the same manner as before.
5. Once the okra has been cooked, toss with 2 tablespoons of gochujang sauce. Serve immediately.

for the gochujang sauce:

4 tablespoons gochujang paste

3 teaspoons red wine vinegar

2 tablespoons soy sauce

1 tablespoon honey

1/4 teaspoon ground ginger

1/2 teaspoon sesame oil

1. Add all the ingredients together into a bowl. Stir well to combine. Store in an airtight container in the fridge for up to 2 weeks.