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Korean-Style Fried Cauliflower in Spicy Gochujang Sauce

Name: Korean-Style Fried Cauliflower in Spicy Gochujang Sauce over rice with wakame, kimchi slaw & fried egg
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 500 g Cauliflower; 2 piece Egg; 25 g Gochujang; 35 g Bulgogi sauce; 10 g Ginger paste; 125 g Scallions; 50 g Kimchi; 150 g Basmati rice; 100 g Sriracha mayo; 100 g Rainbow slaw mix; 1 sachet(s) Black sesame seeds; 50 g Wakame; 1 sachet(s) Cornstarch; 100 milliliters [Plant-based] milk; 1 tablespoon Honey [or plant-based alternative]; 90 milliliters Sunflower oil; 1 tablespoon [Plant-based] butter; 70 g Flour

over rice with wakame, kimchi slaw & fried egg

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Calories

1083 kcal

Protein

26.2g protein

Total

30 minutes

Difficulty

Easy

Veggie

Allergens:

Ei
Gluten
Soja
Tarwe
Sesamzaad
Mosterd
Gluten
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

250 g

Cauliflower

1 piece

Egg

(Contains: Ei)

15 g

Gochujang

(Contains: Gluten, Soja, Tarwe)

20 g

Bulgogi sauce

(Contains: Sesamzaad, Soja, Tarwe, Gluten)

5 g

Ginger paste

65 g

Scallions

25 g

Kimchi

75 g

Basmati rice

50 g

Sriracha mayo

(Contains: Mosterd, Soja, Ei)

50 g

Rainbow slaw mix

½ sachet(s)

Black sesame seeds

(Contains: Sesamzaad)

25 g

Wakame

(Contains: Gluten, Tarwe, Sesamzaad, Soja)

½ sachet(s)

Cornstarch

(May be present: Gluten)

Not included in your delivery

50 milliliters

[Plant-based] milk

½ tablespoon

Honey [or plant-based alternative]

45 milliliters

Sunflower oil

½ tablespoon

[Plant-based] butter

35 g

Flour

Nutrition Values

Energy (kJ)4531 kJ

Calories1083 kcal

Fat58.7 g

Saturated Fat10.9 g

Carbohydrate112.5 g

Sugar29.5 g

Dietary Fiber11.1 g

Protein26.2 g

Salt2.9 g

Potassium317.5 mg

Calcium126.9 mg

Iron1.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Finely chop the scallions and set aside some of the greens to use later as garnish.
Melt a knob of butter in a pot or saucepan over medium-high heat. Fry the scallions and the ginger paste for 1 - 2 minutes.
Add the rice and 175ml water per person, then bring to the boil.
Reduce the heat and cook for 10 minutes, covered.

Take the rice off the heat and allow to stand for 5 minutes, still covered.
In a bowl, combine the slaw mix with the kimchi* and half of the sriracha mayonnaise.
In a small bowl, combine the gochujang* with the bulgogi sauce, the honey and a splash of water.

*Take care, these ingredients are spicy! Use as preferred.

Cut the cauliflower into florets.
In a bowl, combine the cornstarch with the flour, a pinch of salt and the milk, so as to make a smooth batter.
Coat the cauliflower with the batter.
Prepare a large plate with kitchen paper.

Heat the sunflower oil in a large deep frying pan over medium-high heat.
When the oil is nice and hot, carefully fry the cauliflower for 4 - 5 minutes or until golden-brown. Be careful of any hot oil that may spatter.
Transfer to the plate and set aside.

Fry the egg in the same pan over medium-high heat.
Meanwhile, heat a clean wok or deep frying pan over medium-high heat.
Add the gochujang sauce and bring to a boil.
Add the cauliflower and the sesame seeds, then stir-fry for 30 seconds until the cauliflower is uniformly coated.

Serve the rice on deep plates, topped with the kimchi slaw, the wakame, the cauliflower and the fried egg.
Drizzle with the rest of the sriracha mayonnaise.
Garnish with the reserved scallion greens to finish.