SWICY EXPLOSION! Gochujang, Apricot, Hoisin & Chili Oil
savour the sweet heat of this steak & smashed cucumber salad- Sesamzaad
- Gluten
- Tarwe
- Soja
- Soja
- Ei
- Milk (including lactose)
- Mosterd
- Selderij
- Sesamzaad
- May contain traces of allergens
Recipe Developer Chiara: "In this recipe, you'll learn how to make your own crispy chili oil with aromatics like garlic, chili pepper, sesame oil, honey and a touch of Hello Umami. The homemade chili oil adds extra depth as a finishing touch to the dish."
Ingredients
Ā½ piece
Red chili pepper
10 milliliters
Sesame oil
(Contains: Sesamzaad)
2.5 teaspoon
Fresh ginger
75 g
Jasmine rice
1.5 piece
Garlic
Ā½ piece
Cucumber
25 g
Hoisin sauce
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
Ā½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
15 g
Gochujang
(Contains: Gluten, Soja, Tarwe)
25 g
Apricot chutney
1 piece
Onion
10 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
Ā½ sachet(s)
Hello Umami
1 piece
Marinated steak
(May be present: Soja, Ei, Milk (including lactose), Mosterd, Selderij, Sesamzaad)
Not included in your delivery
Ā½ tablespoon
Olive oil
1.5 tablespoon
Honey [or plant-based alternative]
1 teaspoon
White wine vinegar
1.5 tablespoon
Sunflower oil
Nutrition Values
Cooking Steps
- Take the steak out of the fridge and allow it to reach room temperature.
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- Cut the cucumber into rough chunks of around 4cm.
- Smash the cucumber with the base of a pan. Transfer to a salad bowl and add a pinch of salt, then set aside.
- Slice the onion into thin half-rings.
- Heat the sunflower oil in a frying pan over medium heat. Fry the onion for 7 ā 8 minutes until golden-brown and crispy, stirring continuously.
- Meanwhile, crush or mince the garlic.
- Deseed the red chili pepper* and slice into thin rings.
*Take care, this ingredient is spicy! Use as preferred.
- Peel the ginger and then mince it or use a microplane as preferred.
- Remove the fried onions from the heat and add the chilli pepper, the ginger, the Hello Umami, three quarters of the garlic, half of the sesame oil and two thirds of the honey.
- Season with a pinch of salt and set aside.
- Pat the steak dry with kitchen paper and season with salt.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- When the oil is nice and hot, fry the steak for 1 - 3 minutes per side.
- Turn off the heat and deglaze with a splash of water. Coat the steak with the hoisin sauce and some sambal as preferred.
- Remove from the pan and season with pepper, then allow to rest under aluminum foil.
- Transfer the apricot chutney to a small bowl.
- Add the sesame seeds, the white wine vinegar, the gochujang* and the soy sauce.
- Add the rest of the garlic, the honey and the sesame oil.
- Season to taste with salt and pepper, then mix well to combine.
*Take care, this ingredient is spicy! Use as preferred.
- Drain the cucumber and return to the bowl, then add the dressing and toss well to combine.
- Slice the steak against the grain.
- Serve the rice in bowls with the smashed cucumber salad alongside.
- Top with the steak and any residual hoisin glaze. Drizzle with the homemade chilli oil to finish.
