Korean-Style Braised Swede with Gochujang and Sesame

Ingredients

• 900 g Swede, peeled and cut into 3cm chunks
• 2 tbsp Sunflower oil
• 5 Garlic cloves, finely grated
• 3 cm Fresh ginger, finely grated
• 3 tbsp Gochujang pastecheck the label — most gochujang is gluten-free but some brands contain wheat
• 3 tbsp Dark soy sauceuse tamari for a gluten-free version
• 2 tbsp Rice vinegar
• 2 tbsp Soft brown sugar
• 1 tbsp Toasted sesame oil
• 250 ml Water
• 4 Spring onions, thinly sliced
• 2 tbsp Toasted sesame seeds
• 946 ml Steamed white rice, to serve

Contains: cereals gluten, sesame, soya, sulphites.

Method

1. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, and 250ml water until smooth. Set aside.About 2 min
2. Heat the sunflower oil in a wide, heavy-based saucepan or casserole over a medium-high heat. Add the swede chunks in a single layer — work in two batches if your pan isn't wide enough — and brown them on at least two sides, about 3–4 minutes per side. Don't rush this; the caramelisation builds the base flavour of the dish.About 10 min
3. Reduce the heat to medium. Add the grated garlic and ginger to the pan and stir for 60 seconds until fragrant.About 1 min
4. Pour the gochujang sauce over the swede and stir to coat every piece. Bring to a gentle boil, then reduce the heat to low, cover with a lid, and braise for 25 minutes, stirring every 8–10 minutes to prevent sticking.About 25 min
5. Remove the lid, increase the heat to medium and continue to cook uncovered for a further 10 minutes, stirring frequently, until the sauce has reduced to a thick, sticky glaze that clings to the swede. The swede should be completely tender when pierced with a knife.About 10 min
6. Remove from the heat. Scatter over the spring onions and toasted sesame seeds. Serve immediately over steamed white rice.