Recipe

Gochujang Squash and Grain Bowl

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Gochujang Squash and Grain Bowl

Squash goes so well with spicier flavours and when rounded up with sweet caramelised red onion and nutty sesame seeds it's perfect for a powerhouse of a meal. This barley and gochujang bowl is a delight for any day of week served with ginger pak choi and cooling sour cream.




Ingredients to serve 2

  • 400g x Butternut Chunks
  • 45ml x DD Korean Sesame Glaze
  • 1 x Red Onion - chunked
  • 50g x Baby Spinach - long or thick stems removed
  • 50g x Pak Choi - roughly shredded
  • 125g x Pearl Barley
  • 100ml x Sour Cream
  • 20g x Pumpkin Seeds
  • 5g x Coriander - chopped
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Ingredients to serve 4

  • 800g x Butternut Chunks
  • 90ml x DD Korean Sesame Glaze
  • 2 x Red Onion - chunked
  • 100g x Baby Spinach - long or thick stems removed
  • 100g x Pak Choi - roughly shredded
  • 250g x Pearl Barley
  • 200ml x Sour Cream
  • 40g x Pumpkin Seeds
  • 10g x Coriander - chopped
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well. Rinse your baby spinach, pak choi and coriander thoroughly and drain on paper towel.

Gino's Tip

Be sure to leave ample spacing on your oven tray when roasting, if the ingredients are too close together they won't brown and caramelize. If you have to use two oven trays then do so, its worth all the flavour. Remover to foil your oven trays making washing up a breeze.

Step 1 - Pearl Barley

Cook your barley in a medium saucepan of water for 25-30 minutes until tender. Drain through a colander and reserve for later.

Step 2 - Gochujang Squash

Toss your squash in a bowl along with your DailyDish Korean Sesame Glaze, with a drizzle of olive oil and a light seasoning of salt and pepper. Scatter onto an oven tray, reserve the juices, cover with foil and pop into the oven for 15 minutes, after 15 minutes remove your foil, add your chunked red onions and your pumpkin seeds then continue to roast for 8-10 minutes, in the last few minutes drizzle over your remaining DailyDish Korean Sesame Glaze.

Step 3 - Pak Choi

Pan fry your pak choi for 4-5 minute in a frying pan until wilted and cooked through, season lightly with salt and pepper.

To Serve

Once all your components are ready mix together your pearl barley, baby spinach, pak choi and chopped coriander, add a touch of olive oil, salt and pepper. Divide this amongst your servings and top with your gochujang squash, red onions and pumpkin seeds, serve with dollops of sour cream.