Gochujang or red chilli paste is a savoury, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt, available in most stores or online.
INGREDIENTS
1 large cauliflower (with the leaves attached)
1 tsp garlic powder
1 tsp smoked paprika
2 tsp olive oil
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
Cripsy cauliflower leaves
Steamed vegetable rice (I’ve used packet rice)
METHOD
Preheat the oven to 180°C.
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 and 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.
To serve, cook the rice as per pack instructions, remove the cauliflower from the oven, brush with remaining marinade, and place on a bed of rice.
Sprinkle with crispy cauliflower leaves and dried onion, and enjoy.
