Readers here is my hotly anticipated return to the world of food blogging. Yes, between binge watching the Vampire Diaries, planning a last minute pre-lockdown weekend with my best friend, being wiped out with tonsillitis AND turning 23; my motivation for sharing the random things from my kitchen has been lower.
But today, my flatmate has gone for a walk and I thought it’s finally time to share the two variations of a delicious mid-week meal that I cooked up a few weeks ago.
Without much further ado, I present to you sweet and spicy gochujang chicken/cauliflower. I won’t lie to you, I can’t seem to come up with a more catchy name for that.
(The plant based version can easily be made gluten free as well – substitute wheat flour in your batter for rice flour and check that your gochugang doesn’t contain a wheat based stabiliser)
Ingredients (Serves 3)
4 chicken thighs (deboned and deskinned) OR half a head of cauliflower
3 tbsp gochujang paste
2tsp sesame oil
3tbsp soy sauce
2tbsp soft light brown sugar
1tbsp rice wine vinegar
1/4 tsp fish sauce (optional – don’t include in the vegan version obvs)
For the Vegan Version
1/2 cup flour
Enough water to create a thin batter
Combine half a cup of flour and a tbsp of gochugaru (this can be switched out for regular chilli powder if you don’t have this) with enough water to make a thin batter. Dip your cauliflower florets in the batter and place on a lined and lightly oiled baking sheet.
Bake in a 180 degree oven for 20 minutes. Dab with the sauce and return to the oven for a further 5 minutes to caramelise.
In a saucepan, combine the gochujang, soy sauce, sugar, rice wine vinegar and sesame oil and cook on a medium-low heat until it becomes sticky and thick. If the sauce doesn’t thicken as you’d like add a cornflour and water slurry.
Add in the baked cauliflower and stir until all the florets are coated. Serve over rice and sprinkle with sesame seeds. I didn’t have any kimchee so made a quick pickled cabbage with some lemon juice, salt and oil.
Combine the gochujang, fish sauce, soy sauce, sugar, rice wine vinegar and sesame oil in a large bowl and add your chicken thighs, cut into strips. Cover with clingfilm and place in the fridge for an hour to marinate.
Heat some oil in a frying pan and add the chicken along with the marinade and cook on a medium heat. When the chicken is cooked through add a cornflour and water slurry to thicken the sauce.
This time we served ours with some egg and vegetable fried rice as well as some pickled ginger and sesame seeds
I’ve been developing some recipies in the past few weeks that I’m excited to share with you, next up is a trip to Greece!
Let me know if you give this a go and tag me in a picture on instagram @theclazzatea if you do!
Love as always