Creamy Gochujang Naanizza
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Creamy Gochujang Naanizza

with Mushrooms and Black Sesame Chips

Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

450 grams


5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

180 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese

(Contains Milk)

75 grams

Creme Fraiche

(Contains Milk)

30 grams

Gochujang Paste

(Contains Soya)

15 grams


2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)3864 kJ
Energy (kcal)924 kcal
Fat38.1 g
of which saturates15.5 g
Carbohydrate121.1 g
of which sugars15.8 g
Protein26.5 g
Salt2.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray.

Drizzle with oil, season with salt and pepper, sprinkle over the black sesame, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.


While the chips bake, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.


Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Once the mushrooms have browned, lower the heat to medium and stir in the garlic. Fry for 1 min more.

Remove the garlicky mushrooms from the pan and set aside for later.


Pop the (now empty) frying pan on medium heat (no need to clean).

Add the creme fraiche and gochujang paste. Stir until well combined, then remove from the heat.


Pop the naans onto a baking tray.

Divide the creamy gochujang sauce between them and spread out with the back of a spoon, leaving a 1cm border.

Top with the garlicky mushrooms, then sprinkle over the Cheddar.

When the oven is hot, bake the naanizzas on the middle shelf until the cheese is golden and bubbling and the base is crisp, 7-10 mins.


Share your naanizzas between your serving plates with the chips alongside.

Finish with a dollop of mayo (see pantry for amount) for dipping the chips in.


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