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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
