Lara Lee’s recipe for miso and gochujang butter pak choi
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A super side dish of buttery pak choi spiked with savoury miso and spicy gochujang – adapt at will. Who doesn’t love a sauce that soaks into every nook and cranny? The crunchy, celery-like stalks of pak choi and their tender, crisp leaves are the perfect vessel for this buttery miso and gochujang sauce. Vinegar and honey add a sweet-and-sour acidity, while the heat of chilli and gochujang pack the perfect punch. And if you can’t find pak choi? Swap it for any seasonal greens you can get your hands on.
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Serve with grilled fish, chicken or other Asian-inspired meals. Prep 10 min. Cook 10 min. Serves 2-4 as a side. 2 tsp unsalted butter (10g), melted. 1 tbsp white miso. 2 tsp gochujang. ½ tsp rice-wine vinegar. ½ tsp honey. 1 tbsp neutral oil, such as vegetable, sunflower or peanut.
1 garlic clove, peeled and thinly sliced. 1 long red chilli, thinly sliced seeds and all. 1 bunch pak choi (about 250g), quartered lengthways and root ends removed. Combine the butter, miso, gochujang, vinegar and honey in a small bowl and set aside. Sign up to Feast.
Recipes from all our star cooks, seasonal eating ideas and restaurant reviews. Get our best food writing every week. after newsletter promotion. In a large frying pan, heat the oil on a medium-high heat, then stir-fry the garlic and chilli for about a minute, until fragrant.
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