Korean chilli powder is often available in supermarkets. Its smoky, toasted flavour gives a lovely warmth. The sauce has a good kick to it, but add less chilli powder if that’s not your thing. If you’re unfamiliar with kimchi, it is a readily available spicy fermented cabbage. It is strongly flavoured and deeply savoury and is mostly used as a condiment. It gives the greens a delicious flavour boost in this dish.
Korean Sticky Mushrooms with Kimchi Greens
Prep: 10 minutes
Cook: 20-25 minutes
4 portobello mushrooms, thickly sliced
untoasted sesame oil
2 small pinches of salt
150g jasmine rice
½ tbsp sesame seeds
1 head of pak choi, roughly sliced
150g tenderstem broccoli
80g kimchi, chopped
1 spring onion, very finely sliced, to garnish
For the sticky sauce
2cm piece of fresh root ginger, finely grated
1 garlic clove, finely chopped
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp agave nectar
1½ tsp Korean Gochujang chilli powder
Preheat the oven to 200?C/gas mark 6. Put a kettle on to boil.
Toss the mushrooms with some sesame oil and a small pinch of salt in a roasting tray. Roast for 15 minutes, until nicely browned.
Meanwhile, place the rice in a saucepan with a pinch of salt and cover with boiling water. Cook for 10-12 minutes until tender. Drain and set aside.
Meanwhile, mix together the sticky sauce ingredients. Add the sauce to the browned mushrooms and mix well.
Scatter with sesame seeds and return the roasting tray to the oven for a final 5 minutes, until sticky but not burnt.
Meanwhile, lightly steam or stir-fry the pak choi and broccoli until tender. Mix it with the chopped kimchi.
Serve the rice and greens in a bowl, topped with the sticky mushrooms. Garnish with the spring onions.
Extracted from Dirty Vegan by Matt Pritchard (Mitchell Beazley, approx €23). Photography by Jamie Orlando Smith and Chris Terry. Catch Dirty Vegan on BBC One Wales Wednesdays at 7.30pm throughout January.