Spicy Korean Stir-Fry Vegetables


A plastic tub of gochujang is a must-have for your ingredient arsenal. It’s a powerhouse chilli paste made from red chilli flakes, rice flour, malt syrup and fermented soya beans. Possessing the salty depth of miso, it has a sweeter taste and is very spicy. Use it to make the sauce for bibimbap, BBQ glazes or pour into a quick stir-fry sauce.

Prep 10 minutes
Cook 10 minutes


  • 2 tbsp vegetable oil
  • 2 onions, sliced in half moons
  • 1 garlic clove, chopped
  • 1 tbsp finely chopped ginger
  • 2 zucchini (courgettes)
  • 2 carrots
  • 125 g ( oz) cabbage
  • 100 g ( oz) kale or other greens
  • 4 spring onions (scallions), chopped
  • 1 tbsp black and white sesame seeds

Gochujang Sauce

  • 1 tbsp gochujang (Korean chilli paste)
  • 2 tbsp rice vinegar
  • 2 tbsp light soy sauce
  • 2 tbsp mirin or rice wine
  • 1 tbsp honey
  • steamed rice, to serve


To make the gochujang sauce, mix the ingredients together in a small bowl and whisk until smooth.

In a large wok, heat 1 tablespoon of the oil. Stir-fry the onion, garlic and ginger until softened, about 2 minutes. Slice the zucchini into batons, julienne the carrots and thickly slice the cabbage.

Add another tablespoon of the oil to the pan and then add the zucchini, carrot and cabbage. Keep stir-frying until the vegetables are slightly softened. Pour in the sauce and add the kale, cut into chunks, and stir-fry for 2 more minutes. It should be hot and the sauce sticky on the vegetables.

Sprinkle the vegetables with the spring onion and sesame seeds. Serve with rice.