Sticky gochujang courgette

Name: Sticky gochujang courgette
Total time: 1800 s
Yield: 4 people (side dish)
Cuisine: British
Ingredients: 1 large courgette; 1 tbsp sesame oil; Handful black sesame seeds; 2 tbsp gochujang paste; 2 tbsp maple syrup; 1 tsp soy sauce; 1 tbsp water

Sam Meadley @samm

Bristol, England, United Kingdom

AGAIN my go to sauce for so many dishes is from @cookingwithyui’s amazing cauliflower recipe. This time I cooked in-season courgettes and wowed my dinner guests!

Sam Meadley @samm

Bristol, England, United Kingdom

AGAIN my go to sauce for so many dishes is from @cookingwithyui’s amazing cauliflower recipe. This time I cooked in-season courgettes and wowed my dinner guests!

Saved

Ingredients

30 mins

4 people (side dish)

1large courgette
1 tbspsesame oil
Handfulblack sesame seeds
Sauce
2 tbspgochujang paste
2 tbspmaple syrup
1 tspsoy sauce
1 tbspwater

Saved

Steps

30 mins

1

Chop the courgette and score the flesh in a cross formation. Rub with sesame oil and bake in a preheated oven at 200°C for 30 mins.
2

5 minutes before the courgette is ready, add all the sauce ingredients to a pan and heat until bubbly and sticky, stirring frequently.
3

Take the courgettes out of the oven and mix with the sauce. Scatter black sesame seeds to serve.