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Gochujang Glazed Veggie Gyozas
Gochujang Glazed Veggie Gyozas

Gochujang Glazed Veggie Gyozas

with Sesame Fries, Crispy Onions and Pickled Slaw Salad

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Pronounced gee-oh-zuh, our Gochujang Glazed Veggie Gyozas bakes the gyozas to turn them crispy and golden on the outside. Finished with a savoury-sweet glaze made with the popular Korean condiment gochujang, which contains chillies, fermented soybeans and glutinous rice, this meal is full of flavour and colour.

Tags:
Veggie
•Extra spicy
Allergens:
Sesame
•Sulphites
•Cereals containing gluten
•Soya
•Egg
•Mustard

The quantities provided above are averages only.

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.

Total40 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

15 milliliter(s)

Rice Vinegar

120 grams

Coleslaw Mix

10 unit(s)

Vegetable Gyozas

(Contains: Sulphites, Cereals containing gluten, Soya May contain traces of: Peanut, Crustaceans, Egg, Fish, Milk, Molluscs, Sesame, Celery)

30 grams

Gochujang Paste

(Contains: Soya)

20 grams

Baby Leaf Mix

64 grams

Mayonnaise

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)2552 kJ
Energy (kcal)610 kcal
Fat23.5 g
of which saturates3.6 g
Carbohydrate88.3 g
of which sugars21 g
Dietary Fibre10.9 g
Protein13.5 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Large Bowl
•Small Bowl

Instructions

Cook the Chips
1

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 sesame seeds, 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.

Get Dressed
2

Meanwhile, in a large bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Add the coleslaw mix, toss together, then set aside. 

Gyoza Time
3

When your chips have cooked for 10 mins, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.

Mix it Up
4

In the meantime, in a small bowl, mix together the honey (see pantry for amount) and gochujang.

Now for the Glaze
5

Once the gyoza have finished cooking, remove the tray from the oven and drizzle over the honey gochujang sauce.

Turn the coat the gyozas in the sauce.

Add the baby leaf mix to the coleslaw and toss together. 

Serve Up
6

When everything's ready, transfer the gyozas to your plates. Drizzle over some of the mayo and sprinkle on the crispy onions.

Serve with the slaw salad and sesame chips, along with the remaining mayo for dipping. 

Enjoy!

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