Rice and shine: Korean paneer rice bowl recipe
Take Korean food and Indian food and get something delicious
We love Korean culture. Feature film Parasite won the Oscar for Best Picture, just as Kpop groups stormed the music world, and Korean food remains in the culinary spotlight. But what happens when you take a classic rice bowl, and add... paneer? This delicious recipe happens, that's what.
This tasty treat is made using Apetina Paneer, which not only adds bite to this yummy, scrummy dish, but its porous texture soaks up the delicious flavours. In case you're new to paneer, it's a soft, mild and fresh-tasting type of cheese that has been enjoyed in India for centuries and traditionally is made with citrus juice and milk. You can marinate it, grill it, fry it, or pop it into soups or stews. Plus paneer contains just 8% fat and aids digestion, so it really is good for you – no messing! You can get your lovely hands on some Apetina paneer at most major supermarkets including Sainsbury's or Tesco – or even buy it on Amazon.
Let the cucumber smacking, commence.
- 270 g sushi rice
- 225 grams Apetina Paneer cubed
- GOCHUJANG MARINADE AND SAUCE:
- 2 tbsp Gochujang paste
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tsp honey
- 1 clove garlic minced
- 2 tbsp water
- Vegetable oil for frying
- SMACKED CUCUMBER
- 0.5 cucumber crushed and cut in 1/2 cm chunks
- Sea salt
- 1 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 clove of garlic minced
- 1 tsp caster sugar
- 2 tsp chili oil
- GOCHUJANG MAYONAISE
- 2.2 tbsp mayonnaise
- 1 tsp Gochujang paste
- Carrot peeled into ribbons or julienned
- Sesame seeds
- Prepare the Apetina Paneer Cheese by slicing into 1.5cm cubes.
- For the marinade simply combine all ingredients then evenly coat the paneer and set to one side until ready to fry.
- Leave for 5-30 minutes, depending on how much time you have.
- Once marinated, heat a glug of oil in a non-stick wok or frying pan, place over a high heat and fry until caramelised and crisp around the edges. Drain on paper towel and serve warm. Add the remaining marinade to your wok and add in the cooked sushi rice allowing it to absorb all the flavours.
- Cut your cucumber lengthways and using the flat side of a large chef knife crush your cucumber and roughly chop into ½ cm chunks. Toss in salt and transfer to a bowl lined with paper towel. The salt will help draw out the moisture. Leave for around 15-20 minutes.
- For the dressing, combine all the ingredients in a small bowl. Next rub the salt from the cucumber using your paper towel and add to the dressing, evenly coating all of the cucumber.
- Mix both the mayonnaise and Gochujang paste together to serve alongside your rice bowl.
- Start plating up by beginning with your vibrant red rice. Next add the smacked cucumber, followed by the fresh carrot and fried Apetina Paneer Cheese. Finish by garnishing with the toasted sesame seeds, lime zest, juice and several sprigs of coriander.