Korean fried purple sprouting broccoli with gochujang sauce, miso mayonnaise and fried rice
Korean fried purple sprouting broccoli with gochujang sauce, miso mayonnaise and fried rice
Korean fried purple sprouting broccoli with gochujang sauce, miso mayonnaise and fried rice
Korean fried purple sprouting broccoli
500g purple sprouting broccoli ( or use regular or tender stem)
75g cornflour
1 ¼ teaspoons baking powder
50g plain flour
½ teaspoon salt
125ml cold sparkling water
10g panko breadcrumbs
Oil for frying
Take 25g of the cornflour and place in a bowl. Cut the broccoli in half lengthwise and trim off the bottom. Toss the broccoli in the cornflour to coat.
Place the remaining cornflour, baking powder, flour and salt in another bowl and whisk in the cold water. Add the panko crumbs.
Heat half a thumb depth of oil in a pan until a little of the batter sizzles or set your deep fat fryer to 180oc. Working in batches, dip the broccoli into the batter to coat and cook until crisp and golden in the oil – about 2 minutes. Drain and keep warm in the oven while you cook the rest of the broccoli.
Gochujang sauce
1 teaspoon gochujang
150ml ketchup
Zest 1 lime
15g finely grated root ginger
10ml soy sauce
Whisk together
Miso mayonnaise
1 egg yolk
Juice from lime
½ teaspoon Dijon mustard
150ml local rapeseed oil or sunflower oil
2 teaspoons miso paste
Whisk the egg yolk with a teaspoon of the lime juice and mustard for a minute. Slowly trickle in the oil, whisking continuously until you have a thick mayonnaise. Whisk in the remaining lime juice and miso.
Fried rice
225g long grain rice
25g root ginger, finely shredded
2 cloves garlic, minced
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon sesame oil
Cook the rice until cooked through and drain well.
Heat the oil in a wok and add the ginger and garlic. Cook until golden then add the rice and fry for a minute, tossing frequently. Add the soy and sesame.
To assemble
4 finely chopped scallions
1 tablespoon toasted sesame seeds
Serve the rice in bowls, topped with the crispy broccoli. Drizzle over the two sauces and garnish with the scallions and a sprinkling of sesame seeds.
