Ad

To serve

  • 5g coriander leaves
  • 1 tsp black sesame seeds
    (optional)

Nutrition: Per serving

  • kcal342
  • fat7g
  • saturates1g
  • carbs60g
  • sugars9g
  • fibre5g
  • protein7g
  • salt1.42g
Ad

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.

Recipe from Good Food magazine, March 2025

Ad

Comments, questions and tips (2)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.3 ratings

SharingK

Absolutely delicious. We wanted something spicy, so this was exactly what we expected. I would query whether the quantities shown are enough for 4 people as a main course - I made as per recipe but just 2 eating and there was leftover for maybe 1 more person.

Debbie Foster 1

Absolutely delicious! Added chicken thighs (sorry!) but kept the recipe exactly the same and it was stunning! Definitely a new favourite!

Ad
Ad
Ad