Made in Korea
INGREDIENTS 1 cauliflower (Inclucing the leaves) 1 tsp garlic powder 1 tsp smoked paprika 2 tsp olive oil Spicy cauliflower and vegetable rice
INGREDIENTS 1 cup all-purpose flour ½ cup cornflower 2 tsp baking powder 1 tsp salt 1 cauliflower, cut into large florets Cauliflower and stir-fried leeks
Gochujang king oyster mushrooms
INGREDIENTS 8 king oyster mushrooms
FOR THE MARINADE 1 tbsp soy sauce 1 tbsp gochujang 2 tbsp mirin
FOR THE SAUCE 2 tbsp gochujang 3 tbsp soy sauce 1 tbsp brown sugar
FOR THE MARINADE 1 tbsp soy sauce 1 tbsp gochujang 2 tbsp mirin 1 ½ tbsp sugar 2 cloves garlic ½ tsp sesame seeds ½ tbsp sesame oil TO SERVE Dried crispy onion Steamed vegetable rice (I’ve used packet rice)
1 ½ tbsp sugar 2 cloves garlic ½ tsp sesame seeds ½ tbsp sesame oil
2 tbsp mirin 1 cup of water 2 tsp unseasoned rice vinegar FOR THE LEEKS 2 tsp of vegetable oil 1 large leek 1 tbsp of dried garlic flakes
TO SERVE Steamed basmati rice Chopped spring onion Dried fried onions Crispy chilli paste (optional)
METHOD FOR THE MARINADE
1 tbsp of soy sauce 2 tsp of sesame oil
Combine all the ingredients in a bowl and set aside, allowing the sugar to dissolve. Pour the marinade into a small pan on a medium heat and stir until it thickens, 6-8 minutes, remove from the heat and allow to cool. Next, slice the mushrooms lengthways, about 3-4mm, then place them into a bowl or zip lock bag. Pour over the marinade, mix to coat, cover or seal and marinade for two hours or better overnight. PREPARATION Heat a pan over a medium heat, add the mushrooms and stir occasionally until the sauce thickens. (6-8 minutes) . Remove the pan from the heat and allow to cool slightly. Serve the rice in deep bowls – top with the mushrooms and onion.
METHOD Preheat the oven to 180°C.
TO SERVE Bbasmati rice, Sesame seeds Sliced spring onion ,red chilli METHOD Preheat the oven to 200°C. Combine the flour, cornflour, baking powder, and salt in a large bowl. Add a cup of cold water and mix into a thin pancake-like batter. Using a fork, dip the cauliflower florets into the batter allowing the excess to run off. Place the florets on a lined baking sheet, then bake until the edges turn golden brown, 20–25 minutes. Meanwhile, mix the gochujang, soy sauce, brown sugar, and mirin with one cup of water in a medium bowl. Pour sauce into a pan and bring to a simmer over medium heat, stirring occasionally. Heat the sauce until it’s thick enough to coat a spoon, 8–10 minutes. Finally, stir in the vinegar and remove the pan from heat. Add the cauliflower to the sauce, toss the until coated with the sauce.
Trim the leaves from the cauliflower, rinse and dry. Place in a food processor and blitz until fine. Pour onto a lined baking sheet, drizzle with oil and sprinkle with garlic powder and paprika. Toss to combine, place in the oven, bake until crispy, about 10-15 minutes. FOR THE MARINADE Combine all the ingredients in a bowl and set aside, allowing the sugar to dissolve. Pour the marinade into a small pan on a medium heat, stir until it thickens, 6-8 minutes, then remove from the heat and cool. Next, bring a deep pan of salted water to a boil. Drop the cauliflower into the pan, cook for five minutes. Remove the cauliflower from the water, drain and cool. Place on a lined baking sheet – brush with the marinade, keeping some aside. Bake for 15-20 minutes.
Gochujang chili paste is available in most stores or online.
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