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Korean BBQ Air Fryer Okra with Sugar-Free Gochujang

Whole okra pods air fried until blistered and crisp, then tossed in a sugar-free gochujang-style glaze of gochugaru, coconut aminos, and sesame oil.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 3 servings
Course: Side Dish
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the okra
  • 12 oz fresh okra pods small and firm, stem tips trimmed, kept whole
  • 1 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp toasted sesame oil to finish
For the glaze
  • 2 tbsp gochugaru Korean red pepper flakes
  • 1 tbsp tomato paste
  • 2 tsp coconut aminos or tamari
  • 1 tsp rice vinegar
  • 1-1.5 tsp allulose or monk fruit blend
  • 1 tsp toasted sesame oil
  • garlic powder and salt a pinch each

Equipment

  • Air fryer
  • Mixing bowl
  • Small bowl

Method
 

  1. Rinse the okra, drain, and pat thoroughly dry. Trim just the stem tips and keep the pods whole.
  2. Toss with the oil, salt, pepper, and garlic powder.
  3. Preheat to 380°F. Cook in a single layer 8 to 12 minutes, shaking twice, until blistered and crisp.
  4. Stir the glaze ingredients into a smooth paste. Toss the hot okra with 2 to 3 tbsp of it, then finish with the sesame oil, optional sesame seeds, scallion, and a squeeze of lime.

Notes

Dry the okra hard — wet pods steam and stay slimy instead of crisping.
Small, firm pods only; large ones are woody.
Glaze after cooking so the sweetener doesn't scorch.