Korean BBQ wings
Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter
Korean-style cauliflower & carrot baked rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small cauliflowerchopped into florets
- 2 carrotssliced into half moons
- 100g bunch of spring onionswhites cut into thirds, greens finely sliced
- 2 tbsp vegetable oil
- 2 tbsp gochujang
- 2 garlic clovesgrated
- 10g fresh gingergrated
- 2 tbsp soy sauce
- 1 tsp maple syrupor honey
- 2 x 250g pouches cooked microwave rice
To serve
- 5g coriander leaves
- 1 tsp black sesame seeds(optional)
Nutrition: Per serving
- kcal342
- fat7g
- saturates1g
- carbs60g
- sugars9g
- fibre5g
- protein7g
- salt1.42g
Method
step 1
Heat the oven to 220C/200C fan/ gas 7. Put the cauliflower, carrots and whites of the spring onions in a large, high-sided baking dish. Pour over 1 tbsp vegetable oil, season with salt and pepper, and mix to coat. Roast for 30 mins, shaking halfway.
step 2
Meanwhile, whisk the remaining vegetable oil, gochujang, garlic, ginger, soy sauce and maple syrup in a large bowl. Season with a little black pepper. With the rice still in the pack, break it up using your hands, then open the bag and pour into the gochujang mix. Mix until all the rice is completely coated.
step 3
Pour the gochujang rice into the tray with the veggies and mix well. Return to the oven for another 30-35 mins until the veggies are soft, slightly charred and the rice is crispy around the edges. Sprinkle with the greens of the spring onions, coriander leaves and black sesame seeds, if you like, then serve straight from the tray.