East Asian Style Side Dishes | Honey Gochujang Potatoes
Sharing Dish | with Ginger Sesame Green Beans and Spicy Slaw
This East Asian Style Sides Platter is perfect to share as a starter or side dish. The roast potatoes are glazed in honey and gochujang, a delicious Korean style chilli paste that perfectly balances sweet and spicy. The potatoes are accompanied by chilli-ginger Tenderstem® broccoli and spicy slaw.
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
30 grams
Gochujang Paste
(Contains Soya)
45 grams
Honey
32 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
1 sachet(s)
Soy and Ginger Paste
(Contains Soya)
150 grams
Green Beans
2 unit(s)
Garlic Clove
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Chop the potatoes into 2cm chunks (no need to peel).
c) Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 25-35 mins.
a) In the meantime, mix in a small bowl the gochujang paste (add less if you'd prefer things milder) with two thirds of the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) In a separate medium serving bowl, stir together the mayonnaise, coleslaw mix and a quarter of the soy and ginger paste.
c) Set both aside for now.
a) Once the potatoes have been in the oven for 10 mins, remove the tray from the oven.
b) Drizzle over the gochujang-honey glaze, turn to coat them well, then return to the oven for the remaining 10-15 mins.
a) Meanwhile, trim the green beans.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
b) Stir in the garlic and the remaining soy and ginger paste, then turn the heat down to medium and cook for 1 min.
c) Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
a) Once cooked, add the green beans to a sharing plate and sprinkle over half of the sesame seeds.
b) Add the honey-gochujang glazed potatoes to a separate serving dish. Sprinkle over the remaining sesame seeds and drizzle over the remaining honey.
c) Serve the spicy slaw alongside to finish.
Enjoy!
