Sticky Gochujang and Peanut Glazed Broccoli
with Jasmine Rice and Smacked Cucumber
Celebrate the best of veg with recipes such as this Sticky Gochujang Glazed Broccoli and Crushed Peanuts. Roasting the broccoli in large wedges gives the best of both worlds, with tender insides and crispy florets outside.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Broccoli
1 unit(s)
Bell Pepper
1 unit(s)
Cucumber
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Lime
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame, May contain traces of allergens, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
50 grams
Gochujang Paste
(Contains: Soya)
1 bunch(es)
Mint
25 grams
Salted Peanuts
(Contains: Peanut, May contain traces of allergens, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, Sesame, Walnuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim the broccoli stem, then cut the whole broccoli lengthways into 4-6 large wedges. Halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.
Pop the broccoli and pepper wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 25-30 mins. Turn halfway through.
Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks. Halve the lime.
In a large bowl, combine half the lime juice, half the soy sauce and the sugar for the pickle (see pantry for amount). Season with a good pinch of pepper. Add the cucumber and half the sesame seeds. Stir well to combine and set aside.
In a separate large bowl, combine the gochujang paste, remaining soy sauce, remaining sesame seeds and honey (see pantry for amount).
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crush the peanuts in the unopened sachet using a rolling pin.
Once the broccoli and pepper has roasted, add to the gochujang glaze bowl. Toss to evenly coat the veg.
When everything's ready, share the rice between your bowls. Cut the remaining lime into wedges for squeezing over.
Top with the roasted vegetable wedges and smacked cucumber.
Drizzle over the mayonnaise (see pantry for amount). Sprinkle over the peanuts and mint to finish.
Enjoy!
