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Posts Tagged ‘Gochujang paste’

It’s difficult to know how to introduce this recipe by Rosie Birkett. It is far from shy in terms of flavour, bursting with it in fact, and we’d suggest you have to be a bit adventurous, as it has so many punchy layers. Great to see celeriac getting the attention it deserves.

The recipe is not difficult, but it does take a little effort to make all of the separate components.

Wine Suggestion: to match such a punchy, savoury dish you can go all out with a wine to match these levels of flavour, or go light to be complimentary. We went the latter route and opened an easy, dry Rosé. Tonight a bottle from a friend, the Domaine le Novi Côté Levant Rosé, which tasted of fresh red berries, hints of citrus and light tannins, finishing zesty and minerally.

Gochujang-glazed celeriac with black beans, green salsa & crispy shallots – serves 2

  • about 25g of sea salt flakes
  • 1 medium celeriac, about 750g, peeled, halved and cut into 3cm thick wedges
  • sunflower oil, for frying
  • 1-2 shallots, finely sliced

FOR THE GLAZE:

  • 2 tbsp gochujang paste
  • 50g salted butter
  • 3 tsp honey
  • 1 orange, juiced
  • 2 tsp cornflour
  • 1 tbsp sesame seeds

FOR THE BLACK BEANS:

  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • 1 bay leaf
  • 1 onion, chopped
  • a small bunch of coriander, stems finely chopped and leaves reserved
  • a pinch of ground coriander
  • 400g tin of black beans, don’t drain them as you need the liquid
  • ½ lime, juiced (you will need the other half for the salsa)

FOR THE GREEN SALSA:

  • 1 green apple, roughly chopped
  • ½ green chilli, deseeded
  • 1 tbsp pumpkin seeds, toasted
  • ½ lime, juiced
  • 1 tbsp olive oil

Heat the oven to 200C/180C fan/gas 6.

Line a tray with baking paper and sprinkle the salt over the top. Put the celeriac slices on top of the salt, then roast for 15 minutes at the top of the oven.

Make the glaze while the celeriac is baking. Put the gochujang, butter, honey, a pinch of salt, 1 tbsp water, the orange juice and cornflour in a pan. Cook, stirring, for a few minutes or until smooth, then set aside.

Leave the celeriac to cool slightly, then remove any excess salt and toss each piece in the glaze. Discard the salt from the tray, return the wedges to it and roast for another 10 minutes. Glaze again and scatter over the sesame seeds, then roast for a final 10-20 minutes or until sticky and caramelised (turn the oven up a bit if you need).

Meanwhile, make the beans. Heat the oil in a heavy frying pan over a medium heat. Fry the cumin and bay leaf until sizzling, then add the onion, coriander stems, ground coriander and a good pinch of salt. Fry, stirring, for about 8 minutes or until golden and soft. Add the beans with their liquid and a pinch of salt, then bring to the boil. Simmer for 5-8 minutes, stirring, until the beans look creamy and the liquid and almost gone. Remove the bay leaf, stir in the lime juice, then set aside and keep warm.

To make the salsa, put the apple, chilli, pumpkin seeds, lime juice and reserved coriander leaves in a food processor and whizz until combined but chunky. Add the oil and whizz again, then season to taste.

To make the crispy shallots, heat the sunflower oil in a small frying pan and fry the shallots over a low-medium heat for 15 minutes or until golden and crispy. Drain on a plate lined with kitchen paper and season.

Serve the beans on warm plates, topped with the celeriac, salsa and crispy shallots.

(Original recipe from BBC Good Food)

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You can’t beat a steak sandwich and this one is super spicy and extra tasty! It certainly brightened up an otherwise uneventful Saturday for us. 

Bulgogi cheese steak sandwich – serves 4

  • 1 tsp grated ginger
  • 1 clove of garlic, grated
  • 1 tsp light brown soft sugar
  • 2 tbsp gochujang paste
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • ½ pear, peeled and cubed
  • 2 sirloin steaks, trimmed of fat and very finely sliced (this is easier if you freeze for 20 minute before slicing)
  • 1 baguette, cut into 4
  • mild cheddar cheese
  • 2 scallions, finely chopped
  • sesame seeds

Mix the ginger, garlic, sugar, gochujang, soy sauce, sesame oil and rice vinegar together in a large bowl, then mash in the pear. Add the steak and leave to marinate for an hour. 

Halve the pieces of baguettte and add a layer of cheese. 

Heat a wok over a high heat. Add the beef and marinade, bring to a simmer and stir until the meat is cooked through. 

Spoon the meat into the baguettes and sprinkle with scallions and sesame seeds. 

(Original recipe from Lulu Grimes and Anna Glover in Olive Magazine, January 2016.)

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