CRISPY GOCHUJA NG a ND GINGER Ja CKFRUIT
Feeds: 2 Preparation: 20 minutes Cooking: 25 minutes INGREDIE NTS
150g sushi rice 1 large carrot Generous glug of white wine vinegar 1 tbsp mirin
Ginger jackfruit: 2 tbsp gochujang paste 1 clove of garlic, grated/ minced 2 tbsp chopped stem ginger plus 3 tbsp of the syrup 5 tbsp soy sauce 2 tbsp honey 1 tbsp mirin 250g jackfruit, drained
Garnish: 2 tsp sesame seeds 1 red chilli 1 spring onion Several sprigs of coriander 1 lime, halved
INSTRUCT IONS
1 Rinse and soak the rice, then cook as per packet instructions. 2 Peel your carrot into long strips, then combine the white wine vinegar and mirin and allow the carrot ribbons to pickle while you prepare the ginger jackfruit. 3 In a medium-sized frying pan, add the gochujang paste, garlic, stem ginger and syrup, soy sauce, honey and mirin, and cook over a medium to high heat until you have an almost syrup-like consistency. Add the jackfruit to the pan and coat evenly in the sauce. 4 Prepare your garnishes. Lightly toast the sesame seeds in a dry frying pan over a medium heat until they turn a light golden colour. Slice the chilli and spring onion, and roughly chop the coriander leaves. 5 Serve the rice with a generous serving of the sticky jackfruit, scatter over the pickled carrot, spring onions, coriander, lime and chilli and serve while hot.