The dry air, cooling temperature, and colorful falling leaves season is here. My first Autumn in Milan so far has been a blessing and I am feeling extremely grateful for everything. I think what made a huge difference is the joining of our little new furry member, Junior. He is an American Staffordshire Terrier born in June 2016. I named him Junior in memory of my old dog, Gizmo. I figure it would sound easier if we just call him Junior instead of Gizmo Junior.
Since Junior came into our life, we were too focused on learning how to live in harmony with him. And hence I couldn't explore any new recipes or had the urge to cook up any fancy dishes. And it's also because of him, that's how this awesome recipe came along. So thanks to Junior. ;) It's amazing how most of my recipes are made in adjusting to different environments. Oh the wonder of food evolution.
Normally, seafood or meat are the superstars of paella. This Korean paella is not. It is Gochujang that makes the difference. The paste gives the vegetables and rice a lot more taste. It's not too spicy because the vegetable broth would dilute the spiciness and create a much more balanced flavor wholly to the dish. So please give it a try! x
Serves: 2 persons
Prep time: 10 minutes
Cooking time: 20-25 minutes
1-2 garlic, finely chopped
1 small onion, diced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 small bowl clamshell mushrooms
1 zucchini, thinly sliced
6-8 cherry tomatoes, halved
1 handful chopped coriander and some for garnishing
120-150g risotto rice
1 glass dry white wine
1 tbsp Gochujang
1 tbsp soy sauce
400ml vegetable stock
1 lemon or lime, cut into wedges
extra-virgin olive oil
- Heat up a large frying pan with a drizzle of olive oil on medium heat. Cook onion, carrot, and celery for 2-3 minutes.
- Add garlic, mushrooms, cherry tomatoes, zucchini, rice, and white wine. Stir well. Season.
- Coat rice evenly with Gochujang and soy sauce before adding the vegetable stock. Put a lid on. Reduce heat to low and simmer for roughly 20 minutes.
- Once the rice is cooked, remove the lid and turn the heat back to medium-high for 1-2 minutes to create the golden caramelized crust aka socarrat.
- Turn the heat off. Garnish with some chopped coriander, a twist of fresh lemon/lime juice, and a drizzle of olive oil before serving.