gochujang pineapple, vegan

1000x of these pls

I’m still in that stage of my life where I put gochujang (korean red pepper paste) on everything. Not even pineapple is safe haha. Nah but seriously, this wee flavour combo, which started out as pure curiosity and has now become pure┬ánecessity, is an absolute belter! So sticky and sweet and tangy and spicy, there’s nothing quite like it!

IMG_20170602_213129_154

It’s perfect for summer, especially if you have a barbecue to cook it on (unsurprisingly, my grotty tenement flat in the city centre doesn’t have prime out-door grilling facilities but I still made it work). Use it as a side-dish, as a next-level filling for tacos or bao, in a baguette for a wee Korean twist on a banh mi. Have fun with it! But once you start, you’ll keep finding new ways to use it in every meal!

ingredients

3 tbsp gochujang

2 tbsp light soy sauce (light referring to colour and not sodium content)

1 tbsp sesame oil

8 rings pineapple (I used tinned because the fresh pineapple I can buy locally is a bit hit-or-miss)

garnish: toasted black sesame seeds, spring onions

 

method

  1. mix the gochujang, soy sauce and sesame oil together, then coat each pineapple slice in the sauce.
  2. heat a grill or frying pan to medium heat and add the pineapple for about 4 minutes each side (or until you see a bit of char and caramelisation).
  3. flip the pineapple to cook the other side for another 3-ish minutes. You can brush extra sauce onto the pineapple at this stage if you like and re-flip to touch up the previously cooked side.
  4. ya done woop woop!
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