I’ve been dyinnnng to make some sort of korean wings ever since going vegan. I’ve never been a fried chicken kinda person, but I miss the sweet, spicy and sticky sauce that could be found in the small, family run street food joints. Keeping it healthy and wholesome, the broccoli works as a wonderful vessel for this sauce. I personally prefer broc over cauliflower, since the florets are a little more on the porous side and allow for more flavour absorption, however I’m sure cauliflower would work just as well.
These wingz are spicy, slightly sweet , sticky and crunchy! It’s first dipped into a batter of flour + gochugaru (Korean red chilli flakes) + soy milk, then coated in breadcrumbs, baked, then coated once again in the sauce, and baked for the final time. The main ingredient for the sauce is the gochujang, which if you don’t know what on earth that is, Gochujang is a korean chilli fermented paste- almost like the korean version of spicy miso. If you head to an asian grocer, or a Korean grocer, you will be sure to find a huge tub of gochujang - it’s a staple in every Korean household.
Spicy Korean Broc Wingzz (v)
Makes 2 serves
print recipe here
1 medium head of broccoli chopped into bite sized florets (approx 3 cups)
½ cup plain flour
½ tsp gochugaru (Korean Chilli Flakes, sub for red chilli flakes)
¼ tsp salt
¾ cup soy milk (or water)
½ cup breadcrumbs
2 tbsp gochujang
1 tbsp sesame oil
1 tsp minced garlic
½ tsp minced ginger
½ tbsp rice vinegar
2 tbsp agave / apple oligo syrup
1 tbsp water (to thin)
Preheat your oven to 200C and line a baking tray.
Prepare the batter by mixing the flour, gochugaru and salt, then add in the soy milk and mix until it’s lump free
Place your breadcrumbs into a shallow dish. Dip your broccoli into the batter and shake any excess, then coat in the breadcrumbs before placing on your tray. Repeat for all broccoli pieces and place tray in oven for 35 minutes, flipping pieces halfway.
In the meantime, make the sauce by mixing all the sauce ingredients together in a shallow bowl. When broccoli have finished baking and are golden, toss one piece at a time in the sauce, shake excess off, and place back onto the tray. Repeat for all pieces and place back into the oven for 7 minutes.
Serve with sesame seeds and chopped spring onion, enjoy!