This genius sauce from Eric Kim is amazing on anything! Kristen shares Eric’s simple and brilliant recipe for yangnyeom chickpeas. This dish is sticky-sweet with a hint of heat from gochujang, strawberry jam, and caramelized honey, yet savory via soy sauce and garlic. Top with scallions and serve with a bowl of white rice for an easy-to-make meal. GET THE RECIPE ►► https://f52.co/3pq13fmAlso featured in this videoFive Two Bamboo Double Sided Cutting Board: https://f52.co/3pv3HAiFive Two Silicone Pot Holders: https://f52.co/3C5gsH0Five Two by Greenpan Essential 10" Nonstick Skillet: https://f52.co/3MkPW18GIR Silicone Spatulas: https://f52.co/3IFvUvKMiyabi Birchwood Damascus Knife Collection: https://f52.co/3sz3azoPREP TIME: 10 minutes COOK TIME: 35 minutesSERVES: 4INGREDIENTS1 (15-ounce) can chickpeas, drained, rinsed, and dried on a paper towel2 tablespoons olive oilKosher salt and freshly ground black pepper3 tablespoons ketchup1 tablespoon gochujang1 tablespoon strawberry jam1 tablespoon soy sauce1 tablespoon minced garlic1 tablespoon honey1 tablespoon toasted sesame seeds2 large scallions, julienned into long thin strips, soaked in iced waterRecipe adapted very slightly from Korean American: Food That Tastes Like Home (Clarkson Potter, March 2022).SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
