Gochujang cauliflower

Colorful and spicy

Korea

Main course
4 persons
20
Medium

A traditional Korean Chili paste with a Dutch twist, namely cauliflower! Gochujang, the Korean chili paste is a popular condiment in Korean cuisine. The paste is made in the traditional way and naturally fermented so that, as we are used to from Korean cuisine, it has a perfect balance of spicy, sweet and salty! Normally the pasta is used in noodle dishes or stews but in this recipe with cauliflower.

Ingredients

- 2 tablespoon Seasoning paste hot CHUNG JUNG O. pk500g

- 2 tablespoon Chilli Paste Gochujang

- to taste Jasmine Rice Gold (Fragrant Rice)

- 45 ml Thin Soy Sauce

- 15 ml Sesame Oil

2 tbsp honey

1 tbsp Sunflower oil

2 spring onions

2 branches of coriander

2 tbsp peanuts

Preparation method for Gochujang cauliflower

First, preheat the oven to 220°C.
Blanch the cauliflower florets in boiling water for 2-3 minutes. Then pour off the water and let the florets drain on kitchen paper.
Mix the soy sauce, honey, sunflower oil, sesame oil and gochujang in the cauliflower pan and heat over medium heat while stirring.
Remove the pan from the heat and add the cauliflower florets. Stir well in the pan so they are completely covered with the sauce.
Line a baking tray with parchment paper or aluminum foil and spread the florets on the tray. Then place them in the preheated oven until golden brown (10 to 15 minutes).
In the meantime, cook the rice and finely chop the spring onion and the coriander.
Finally, spoon the golden-brown cauliflower florets onto a plate.