
Gouchujang glaze
Classic Korean fermented pepper paste one of my favourite ingredients
Ingredients
30g chopped spring onion (white parts only)
20g coarsely chopped ginger
2og tablespoon coarsely chopped garlic
100g brown sugar
200g Korean red chili paste gochujang
Juice from 3 oranges
40ml tablespoon sesame oil
40ml soy sauce
40ml rice vinegar
20g toasted sesame seeds
Preparation
Blitz ginger and garlic in food processor
In a medium heavy bottomed pan over medium-high heat, whisk the sugars with the orange juice. Bring to a simmer and reduce for 3-5 min form the caramel and has some colour
Add the spring onion mixture to the pan and stir constantly to slow down the cooking of the caramel
Remove the pan from the heat and whisk in the gochujang, sesame oil, soy sauce, rice vinegar and sesame seeds. Keep the sauce warm until ready to use
Cauliflower
Trim the base of the cauliflower (save the trim for kim chi) and with a sharp knife insert into the core both ways making an X
Season with salt and pepper, drizzle a generous amount of olive oil
Cook over fire until almost tender then generously coat in the glaze finish back over the fire