Vegan recipe: Korean gochujang goulash
Gochujang is a Korean spice paste with a lot of oomph - perfect for anyone who likes it spicy. Together with paprika, sweet potato, the new sunflowerCHUNKS & coconut milk, an Asian goulash was created.
Super easy, naturally vegan, extremely high in protein & incredibly delicious! –Elisa Brunke
KOREAN GOCHUJANG GOULASH 🔥
Ingredient List
For 2-3 people:
1 pack of sunflower chunks
125 ml vegetable broth
1 shallot
1 clove of garlic
1 piece of ginger
1 carrot
1 pointed pepper
200g sweet potatoes
1 tbsp gochujang paste
50ml tamari (or soy sauce)
250 ml vegetable broth
75ml coconut milk
1-2 tsp coconut oil
Preparation
Peel the shallot, garlic & ginger and chop finely. Peel the carrots & sweet potatoes, cut the carrots into crescents & the sweet potatoes into pieces. Wash the peppers, halve them lengthwise & deseed them, then cut into strips.
Pour the hot broth over the sunflower chunks in a large bowl, stir and set aside.
Heat the oil in the wok. Briefly roast the shallot, garlic & ginger, then add the sunflower chunks & gochujang paste. Roast briefly, add vegetables & mix. Deglaze with tamari & broth. Simmer for 10 minutes, add coconut milk & simmer for another 10 minutes. Serve with jasmine rice.