Main Meals
Gochujang brown rice stir-fry
4
Easy
15 minutes
20 minutes
Gochujang paste adds spicy sweetness to sauces, marinades, stews and soups. The paste works great in this brown rice stir-fry which is creamy and satisfying.
Wine/Spirit Pairing
Woolworths House Chardonnay Pinot Noir
Ingredients
Method
- 2 T coconut oil
- 1 onion, finely chopped
- 1 T Woolworths gochujang paste
- 1 x 400 ml coconut milk can
- 1 x 200 g pak choi packet
- 400 g brown basmati rice, cooked
- 3 T coriander, chopped
Method
Ingredients
1. Heat the oil in a frying pan and cook the onion over a medium heat until soft and golden. Add the gochujang paste and stir until combined. Add the coconut milk and pak choi and cook for 5 minutes.
2. Stir through the cooked rice and cook for 1 minute until warmed through. Serve with the coriander.
Cook's note: If you are not following a plant-based diet, you can add pan-fried steak to the dish.
Photographs: Jan Ras
Food assistant: Danielle Smith
This was super simple, but delicious. I didn’t have coconut milk, but my simple trick in these cases is to add coconut flakes, and cream. I added broccoli as well, and had some leftover sosaties from a braai to liven it up. Thank you Abigail, this is a recipe to save. Nice thing is you can cook too much rice, and it freezes so well. So it makes a very easy mid-week recipe. I needed a reason to open my gochujang paste – this was perfect.