3 ways with gochujang
Experiment with this spicy Korean chilli paste
Gochujang-glazed chicken and sweet potato traybake
1 HOUR | SERVES 4 | EASY
whole chicken legs 4
toasted sesame oil 1 tbsp
sweet potatoes 3 medium, peeled and cut into large chunks
spring onions 7, 6 trimmed and cut into lengths, 1 finely sliced to serve
long-stemmed broccoli 300g, trimmed, larger stems halved frozen edamame beans or peas 320g
GOCHUJANG GLAZE gochujang 4 tbsp
garlic 2 cloves, crushed
ginger grated to make 2 tsp
soft light brown sugar 2 tbsp
rice vinegar 2 tbsp
sesame oil 1 tsp
fish sauce 1 tsp
soy sauce 1 tbsp
Heat the oven to 220C/fan 200C/gas 7. Put the chicken legs in a baking tray, rub with the oil and season. Roast for 20 minutes. Meanwhile, put the gochujang glaze ingredients in a small pan and bring to a simmer. Cook for 1-2 minutes or until thickened slightly. Remove from the heat.
Tip the sweet potatoes, spring onions and broccoli in the tray with the chicken, and toss everything to coat in the juices and oil. Roast for a further 20 minutes until the sweet potatoes are tender, and the broccoli stalks are starting to soften.
Spoon the glaze over the chicken in the tray, and stir any remaining through the sweet potatoes and broccoli. Roast for a further 10-15 minutes or until the chicken is golden and cooked through. Pour a kettle of just-boiled water over the beans or peas in a bowl, and leave to thaw and cook gently. Stir them through the traybake and top with some finely sliced spring onions to serve.
PER SERVING 624 kcals | fat 23.2G saturates 5G | carbs 63.7G | sugars 37G fibre 14G | protein 33G | salt 1.9G
Gochujang egg mayo
If you’re rushed for time, stir the gochujang into readymade mayo with a squeeze of lime.
25 MINUTES | SERVES 2 | EASY | V
eggs spring onion 1, finely sliced black or white sesame seeds 1 tsp soft white sandwich bread 4 slices prawn cocktail crisps and watercress to serve MAYO egg yolk 1 wasabi or horseradish 1 tsp lime 1, juiced gochujang 3 tbsp light olive oil or grapeseed oil 150ml
Boil the eggs for 10 minutes, then drain and cool under cold running water. Peel, roughly chop two and halve one lengthways.
While the eggs are cooking, make the mayo. Whizz the egg yolk, wasabi, lime and gochujang in a jug with a hand blender. Slowly drizzle in the oil with the motor still running until a thick, smooth mayo forms. Taste for seasoning, adding more citrus, a dash of rice vinegar or more wasabi, if you like. Add 1 tbsp of water if the mayo is very thick. You’ll make more than you need, so cover and chill half – it will keep, covered and chilled, for up to three days.
Stir the chopped eggs, spring onion and sesame seeds into the mayo and season. Divide between the four pieces of bread, and add an egg half to the middle of two of them. Sandwich with the other two pieces. Cut in half, to serve, to show the cross section of the yolk in the middle. Serve with some prawn cocktail crisps and watercress, if you like.
PER SERVING 694 kcals | fat 54.6G saturates 9.1G | carbs 32.1G | sugars 4.2G fibre 2.1G | protein 17G | salt 1.4G
Gochujang buttered cauliflower with quick pickles
55 MINUTES | SERVES 2 | EASY | V
cauliflower 1 small or Ω large, cut into wedges
sesame oil 1 tbsp thai sticky rice or sushi rice 150g
rice vinegar 100ml
shallot 1, finely chopped
red chilli 1 small, finely chopped
caster sugar a pinch
cucumber 1/2, sliced or ribboned mooli or radishes 100g, sliced
butter 2 tbsp, softened
white miso 1 tsp
gochujang 1 tbsp
black sesame seeds to serve
Heat the oven to 220C/fan 200C/gas 7. Put the cauliflower on a baking tray and drizzle over the sesame oil. Rub in to coat well. Season, cover with foil and bake for 30-40 minutes or until tender.
Cook the rice following pack instructions, then leave to steam in the pan until ready to serve. Stir the rice vinegar, shallot, chilli, and sugar in a bowl with a pinch of salt until the sugar dissolves. Toss with the cucumber and mooli, then set aside to pickle.
Meanwhile, mash together the butter, miso and gochujang in a small bowl with a pinch of salt. After 30 minutes, remove the foil from the cauliflower, and spoon the gochujang butter over the steaks, helping it to melt into the florets. Roast again for 10-15 minutes or until the stalks are tender and the tips are golden. Serve with the sticky rice and the cucumber pickle alongside. Scatter over the sesame seeds to serve.
PER SERVING 557 kcals | fat 20.1G saturates 8.9G | carbs 78.2G | sugars 11.7G fibre 5.8G | protein 13G | salt 0.9G