Sweet Chilli Gochujang Glazed Crispy Veggie Gyozas
with Sesame Fries, Crispy Onions and Pickled Slaw Salad
Pronounced gee-oh-zuh, our Sweet Chilli Gochujang Glazed Crispy 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.
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.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
15 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
10 unit(s)
Vegetable Gyozas
(Contains: Cereals containing gluten, Soya, Wheat May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)
30 grams
Gochujang Paste
(Contains: Soya)
48 grams
Sweet Chilli Sauce
20 grams
Baby Leaf Mix
64 grams
Mayonnaise
(Contains: Egg, Mustard)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tsp
Sugar for the Dressing
¾ tbsp
Olive Oil for the Dressing
Utensils
Cooking Instructions and Tips
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.
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.
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.
In the meantime, in a small bowl, mix together the gochujang and sweet chilli.
When the gyoza are halfway through cooking, remove the tray from the oven and drizzle over the sweet chilli gochujang sauce.
Turn the coat the gyozas in the sauce. Return to the oven for the remaining time until sticky and golden, 7-9 mins.
Just before you're ready to serve, add the baby leaf mix to the coleslaw and toss together.
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.
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