- 1 mixed sesame seed sachet
- 1 Japanese rice sachet
- 1 gochujang sachet
- 1 sesame oil sachet
- 1 light soy sachet
- 1 rice flour sachet
- 1 rice wine vinegar sachet
- 1 broccolini bunch
- 1 cauliflower bag
- 1 cucumber
- 1 lemon
- 1 spring onion bunch
- 1 garlic clove
Pantry staples: Cooking oil, white sugar, brown sugar
Allergens: Sesame, garlic, wheat, onion, soy
Specialised equipment: Absorbent paper, rice cooker (optional)
Chef's note: Gochujang is a fermented red chilli paste that has a sweet and spicy flavour and is fundamental in Korean cooking. This is the Atlas Masterclass vegetarian version of Korean Fried Chicken.
1. Prepare the ingredients
Wash the vegetables. Cut the cucumber in half lengthwise, then cut each half on the diagonal. Cut the spring onion on the diagonal; keep the white part and the green part separate. Cut the lemon into wedges. Finely chop the garlic. Cut the cauliflower into even sized florets.
2. Make the pickle
Combine the cucumber, half the soy sauce, the majority of the rice wine vinegar (leave behind a splash for the glaze), a big pinch of white sugar and the white parts of the spring onion in a small bowl. Set aside to marinate.
3. Cook the broccolini
Bring a saucepan of water to the boil. Add the broccolini and cook for 1 minute. Remove and wash under cold water. Alternatively, you can steam the broccolini. Keep the water boiling for the rice.
4. Cook the rice
Cook the rice in a rice cooker according to manufacturer instructions or use the following method. Place the rice in a bowl and wash with cold water 3 times. Boil the rice for 10 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
5. Make the glaze
Combine the garlic, gochujang, remaining soy sauce, remaining rice wine vinegar, sesame oil and 1 tablespoon of brown sugar in a saucepan. Cook on low heat for 2 minutes or until the glaze slightly thickens. Set aside in the saucepan until required.
6. Make the batter
Meanwhile, in a bowl, mix rice flour with equal parts cold water until you get a thick batter (add the water slowly as you might not need all the water to get the right consistency). Mix in the cauliflower florets making sure to coat all surfaces. Keep the bowl in the fridge until ready to fry. The cold water helps give a crispy batter.
7. Cook the cauliflower
Heat a generous splash of cooking oil in a frying pan over medium-high heat. Cook the cauliflower for 6 minutes, turning often, or until all sides are browned and crisp. Drain on absorbent paper. Toss the cauliflower through the glaze. Top with the black and white sesame seeds and spring onion greens.
8. To serve
Divide the rice between serving plates. Top with the cauliflower, cucumber and broccolini. Serve with the lemon wedges.