Recipes, re-invented from cooking shows

Gochujang Glazed Venison with Asparagus

Name: Gochujang Glazed Venison with Asparagus
Prep time: 35 minutes
Cook time: 25 minutes
Total time: 1 hour

Prep. Time:

35 minutes

Baking Time:

25 minutes

Total Time:

1 hour

Serves:

4 servings (2 chops each)

Kevin created this dish for Tournament of Champions Season 7. A gochujang-lemon glaze replaces traditional soy sauce with citrus, weaving the Randomizer's citrusy mandate through every component of the dish. The blade tenderizer, applied to asparagus rather than meat to simulate kimchi fermentation...

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Ingredients

FOR THE GOCHUJANG-LEMON GLAZE:
Gochujang (Korean fermented pepper paste) — 9 tspn (48 g)
Fresh lemon juice — 3 tbsp (45 ml)
Lemon zest — 1 tbsp (6 g), plus more for plating
Honey — 1 tbsp (20 g)
Toasted sesame oil — 1 tsp (5 ml)
Garlic, minced — 2 cloves
Fresh ginger, grated — 1 tsp (5 g)

FOR THE VENISON CHOPS:
Venison chops (bone-in loin chops) — 4 chops (approx 6 oz / 170 g each), silver skin removed
Salt and black pepper — to season
Neutral oil — 1 tbsp (15 ml)

FOR THE ASPARAGUS YOGURT PUREE:
Asparagus spears — 8 spears, tough ends removed; tips reserved for garnish
Full-fat Greek yogurt — ¼ cup (60 g)
Lemon juice — 1 tbsp (15 ml)
Lemon zest — ½ tsp (2 g)
Unsalted butter — 1 tbsp (14 g)
Salt and white pepper — to taste

FOR THE CUCUMBER AND ASPARAGUS KIMCHI:
Asparagus spears — 12 spears, tough ends snapped off
Persian or English cucumber — 1 medium, thinly sliced into half-moons
Gochugaru (Korean red pepper flakes) — 1½ tsp (4 g), or to taste
Fish sauce — 1 tbsp (15 ml); or soy sauce for a vegetarian version
Rice vinegar — 1 tbsp (15 ml)
Fresh lemon juice — 1½ tbsp (22 ml)
Lemon zest — 1 tsp (3 g)
Garlic, minced — 1 clove
Fresh ginger, grated — ½ tsp (3 g)
Sugar — ½ tsp (2 g)
Sesame seeds, toasted — 1 tsp (3 g)
Scallions, thinly sliced — to taste

FOR PLATING:
Lemon zest — generously scattered
Flaky sea salt — pinch
Microgreens or fresh herbs (optional) — small handful

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Instructions

MAKE THE GOCHUJANG-LEMON GLAZE
Whisk together the gochujang, lemon juice, lemon zest, honey, sesame oil, minced garlic, and grated ginger in a small bowl until fully combined. The lemon juice thins the paste in place of the soy sauce that would traditionally be used, simultaneously weaving the Randomizer's citrusy mandate into the dish's most fundamental element. Taste for balance: the glaze should be deeply savoury, bright with citrus, gently sweet, and present with heat. Set aside, reserving half for marinating and half for glazing at the end.

SEASON, TENDERIZE AND MARINATE THE VENISON
Season the venison chops on both sides with salt and black pepper. Using the blade tenderizer, work methodically across the surface of each chop, applying medium pressure across the full surface. Apply a thin coat of the gochujang-lemon glaze to both sides of each chop, then use the blade tenderizer again over the glazed surface to push the marinade into the meat. Allow to marinate for at least 15 minutes, or up to 2 hours refrigerated. Pat gently before searing to prevent flare-ups from the honey in the glaze.

MAKE THE ASPARAGUS YOGURT PUREE
Bring a pot of well-salted water to the boil. Blanch the asparagus spears for 3–4 minutes until tender but still bright green. Transfer immediately to an ice bath to preserve colour. Reserve the tips for garnish if desired. Combine the blanched asparagus stalks, Greek yogurt, lemon juice, lemon zest, and butter in a high-powered blender. Blend until completely smooth — a minimum of 90 seconds. Season with salt and white pepper. Pass through a fine-mesh sieve for the smoothest result. Keep warm or reheat gently before plating.

BUILD THE CUCUMBER AND ASPARAGUS KIMCHI
Lay the raw asparagus spears on a board and run the blade tenderizer firmly along the length of each stalk, rotating as needed. This mimics the cellular breakdown of genuine kimchi fermentation, allowing the marinade to absorb far more rapidly than it otherwise would. Cut the tenderized asparagus into 2-inch (5 cm) pieces on the bias. In a mixing bowl, combine the asparagus, sliced cucumber, gochugaru, fish sauce, rice vinegar, lemon juice, lemon zest, garlic, ginger, and sugar. Toss well and allow to sit for at least 10 minutes. Taste and adjust seasoning. Finish with toasted sesame seeds and scallions just before plating.

SEAR AND GLAZE THE VENISON CHOPS
Heat a heavy cast iron skillet or grill pan over high heat until very hot. Add the neutral oil. Sear the venison chops for 2–3 minutes per side depending on thickness, pressing gently to ensure even contact. Target an internal temperature of 130–135°F (54–57°C) for medium-rare — venison is exceptionally lean and cooks quickly. In the final minute of cooking, brush the reserved gochujang-lemon glaze generously over both sides, allowing it to caramelise slightly. Watch carefully; the honey will catch quickly. Rest the chops on a wire rack, loosely tented with foil, for 3–4 minutes before plating.

PLATE AND FINISH
Spoon a generous swoosh of warm asparagus yogurt puree across each plate. Place a venison chop against or slightly over the puree. Arrange a mound of cucumber and asparagus kimchi alongside or atop the puree. Brush or spoon a thin final layer of gochujang glaze over the chop for gloss. Finish with lemon zest scattered liberally across the plate. Add a pinch of flaky sea salt on the venison, and optional microgreens for height and freshness.