Autumn 2024Korean sticky mushrooms with kimchi greens

Chef David Hayden and wife Rachael run The Gallows in Milnrow. They were winners of Come Dine with Me: The Professionals in 2022.

David, who has catered for premiership footballers, TV stars and other celebs, shares his recipe for this light vegetarian dish; Korean sticky mushrooms with kimchi greens to serve two people.

Ingredients

• 4 flat mushrooms
• Untoasted sesame oil
• 2 small pinches of salt
• 150g jasmine rice
• ½ teaspoon of sesame seeds
• 1 head of pak choi roughly sliced
• 150g tenderstem broccoli
• 80g kimchi chopped
• 1 spring onion, sliced finely

For the sticky sauce

• 2cm of fresh ginger, peeled and grated
• 1 clove of garlic, crushed
• 2 tablespoons of rice vinegar
• 2 tablespoons of soy sauce
• 2 tablespoons of honey
• 1½ teaspoons of korean gochujang paste

Preheat the oven to 200°C or gas mark 6, and boil the kettle.

Toss the mushrooms with some sesame oil and pinch of salt in a roasting tray. Roast for 6-8 minutes until brown.

Place the rice in a pan and boil until tender for 15 minutes. Drain and set aside.

Mix the ingredients for the sticky sauce together in a bowl.

Add the sticky sauce to the mushrooms and mix well. Scatter with sesame seeds and return to the oven for a final five minutes until sticky but not burnt.

Fry the tenderstem broccoli and pak choi until soft, then mix with the kimchi and rice.

Serve the rice and greens in a bowl topped with the sticky mushrooms, garnish with finely sliced spring onion and eat, eat, eat.