Korean Peckers

Korean Peckers

Korean Peckers with sticky rice, sesame, Kimchi and spring onion. 


  • 20 Minutes
  • 2 Servings
  • 1 pack The Vegetarian Butcher Little Peckers
  • 250 grams sticky rice cooked
  • 2 tsp gochujang (Korean red pepper paste)
  • 2 tbsp chilli sauce
  • 2 tbsp kimchi
  • 1 handful baby spinach
  • 4 spring onion thinly sliced
  • 1 tsp black sesame seeds


  1. Place the Little peckers on a baking tray and cook for 10 minutes in a preheatd oven at 200c

  2. meanwhile mix the gochujang and chilli sauce

  3. Toss the crispy little peckers in the sauce to glaze.

  4. Serve with sticky rice kimchi, spinach.

  5. Garnish with spring onion and sesame seeds

  6. Rinse short grain rice 3 times and soak for 30 mins. Place in pan with one part rice to 2 parts water. Bring to rapid boil for 3 minutes, turn heat to lowest setting for 13 minutes, leave to rest for 6 minutes and serve.

table full of small plate dishes