STICKY GLAZED CAULIFLOWER WITH ATLAS GOCHUJANG & GINGER GLAZE, RADISH, BOK CHOY & RICE

25 MIN + PREP TIME
Korea
Vegetarian

INGREDIENTS:

Serving amount:
  • 1 ATLAS gochujang & singer glaze
  • 1 Japanese rice sachet
  • 1 ATLAS kimchi tub*
  • 1 carrot
  • 1 cucumber
  • 1 bok choy
  • 1 cauliflower piece
  • 2 radish pieces

Pantry staples: Cooking oil 

Allergens: Garlic, onion, gluten, soy

Specialised equipment: Lined baking tray 

Chef's note: Gochujang provides a sweet yet spicy but also savoury flavour for many Korean dishes. Made by fermenting glutinous rice over a number of years, this condiment gets its distinctly sweet flavour when starch from the rice turns into sugars. Add a healthy amount of Korean chilli flakes for heat and some fermented soybeans for the savoury “umami” flavour! 

Method:

1. Prepare the ingredients

Always read the recipe in full before you begin. Preheat the oven to 200C fan forced. Bring a large saucepan of water to the boil. Thinly slice the radish bulbs and cucumber. Peel and cut the carrot into matchstick size pieces. Cut the bok choy in half through core. If the cauliflower is whole, cut in half. 

2. Blanch the cauliflower 

Place the cauliflower into the boiling water and cook for 5 minutes or until slightly soften. Remove and keep the water boiling for the rice. Cut the cauliflower into even portions. Place onto a lined baking tray. 

3. Glaze the cauliflower 

Set aside half of the gochujang and ginger glaze for later. Mix the remaining half with 1 teaspoon of cooking oil per two people. Rub the oiled glaze over the cauliflower pieces and place in the oven for 10 minutes, checking often, or until cooked through. 

2. Blanch the cauliflower 

Place the cauliflower into the boiling water and cook for 5 minutes or until slightly soften. 

Remove and keep the water boiling for the rice. Cut the cauliflower into even portions. Place onto a lined baking tray. 

4. Cook the rice 

Meanwhile, wash the rice in cold water until the water runs clear. Add the rice and boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. Once cooked, strain through a sieve. 

5. Cook the bok choy 

Heat a dry frying pan over medium-high heat. Add the bok choy, cut side down, and cook for 1 minute or until charred and softened. Remove from heat. 

6. Cut the bok choy 

Seperate the bok choy leaves from the stems. Roughly chop the leaves. Slice the stems into wedges. 

7. To serve 

Divide the rice between serving plates. Top with a serve of the cauliflower. Surround the cauliflower with the bok choy leaves, bok choy stems, radish, carrot, cucumber and kimchi. Serve with the reserved gochujang and ginger glaze.