Gouchujang glaze

Classic Korean fermented pepper paste one of my favourite 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


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


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