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
Combine the salt and ginger into a small ramekin, set aside.
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.
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.
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.
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
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.