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Korean Peckers
Korean Peckers with sticky rice, sesame, Kimchi and spring onion.
- 20 Minutes
- 2 Servings
Ingredients
- 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
Preparation
-
Place the Little peckers on a baking tray and cook for 10 minutes in a preheatd oven at 200c
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meanwhile mix the gochujang and chilli sauce
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Toss the crispy little peckers in the sauce to glaze.
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Serve with sticky rice kimchi, spinach.
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Garnish with spring onion and sesame seeds
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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.
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