This Gochujang roasted celeriac and chickpeas is a dish that combines the earthy goodness of celeriac, the nutty texture of chickpeas, and the bold flavors of Korean gochujang. It’s that kind of dish that promises not only a satisfying meal but an explosion of tastes and textures on your plate.
As we look into this recipe, the sizzling celeriac cubes and chickpeas are generously coated in a mouthwatering gochujang marinade, transforming into flavors as they roast to perfection. The spicy and savory dance of gochujang, the richness of olive oil, and the aromatic infusion of garlic and cumin come together to elevate these humble ingredients into a dish that is full of flavours.
What is gochujang?
Gochujang is a fermented Korean chili paste that is a staple in Korean cuisine. It is made from red chili peppers, glutinous rice, fermented soybeans, and salt. The mixture is aged in earthenware pots to allow the natural fermentation process to take place, resulting in a complex, spicy, and umami-rich flavor profile.
Gochujang is known for its versatility and is used in a variety of Korean dishes, including stews, marinades, dipping sauces, and more. It brings a savory, slightly sweet, and robust heat to dishes, making it a beloved condiment in Korean cooking. The complexity of flavors in gochujang adds depth to dishes and contributes to the distinctive taste of Korean cuisine.
How to make Gochujang Roasted Celeriac and Chickpeas?
Ingredients:
- 1 large celeriac, peeled and cut into cubes or wedges
- 1 can chickpeas, drained and rinsed
- 1 tablespoons gochujang
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- Salt to taste
- Sesame seeds and chopped green onions for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 200°C. This ensures that your celeriac and chickpeas roast to perfection.
- Prepare the Gochujang Marinade: In a mortar or food processor add garlic cloves and sesame seeds. Grind until you get a paste. Add together the gochujang, olive oil, cumin and salt.
- Coat the Vegetables: Combine the celeriac cubes, chickpeas, and the gochujang marinade in a large mixing bowl. Ensure that every piece is coated evenly with the delicious mixture.
- Roast to Perfection: Transfer the coated celeriac and chickpeas to a baking sheet lined with parchment paper or a lightly greased baking dish. Roast in the preheated oven for 30-40 minutes, stirring or flipping halfway through for an even cook.
- Season and Garnish: Once roasted, sprinkle salt to taste. Garnish with sesame seeds and chopped green onions for an extra burst of flavor and a touch of freshness.
- Serve and Enjoy: I like to serve it with a bowl of rice to make it a full meal, and asian salad on the side for freshness.
This dish is not just a feast for the taste buds but also a celebration of textures and aromas. The earthy celeriac, hearty chickpeas, and the fiery kick of gochujang create a culinary masterpiece that will leave you craving more. Don’t be surprised if this recipe becomes a regular in your kitchen – it’s a true crowd-pleaser! Enjoy!
Check out more recipes:
No Comments