Try these wonderfully fragrant Korean greens as a side this week. They provide a sweet and sour kick that's perfect alongside and meat or fish, or even try mixing cooked noodles through them for a main dish in itself.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Ingredients
1Tbsp.
Gochujang Korean spice paste
1Tbsp.
soy sauce
1Tbsp.
rice wine vinegar
1Tbsp.
runny honey
1Tbsp.
sunflower oil
1
garlic clove, finely sliced
500g
mixed seasonal greens (such as whole leaf kale, cavolo nero and purple sprouting broccoli)
1tsp.
sesame oil
1/2
finely sliced red chilli
Pinch of toasted sesame seeds
Directions
Step 1In a small bowl, mix together Gochujang Korean spice paste, soy sauce, rice wine vinegar and runny honey, set aside. Heat sunflower oil and finely sliced garlic clove in a wok; stir-fry over a medium heat until garlic turns golden. Add mixed seasonal greens and increase the heat to high.
Step 2Stir-fry for a couple of min more, then add the gochujang mix and toss altogether to coat in the sauce, cook for a further few min until the greens are just tender. Remove from the heat, stir in sesame oil and sprinkle withred chilli and sesame seeds. Serve straightaway.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
