Korean Chilli Paneer Rice Bowl

Method

• Dice the paneer dice into cubes.
• Deseed and dice the peppers, peel and dice the red onion, slice the spring onions. Dice the cucumber. Juice the lime.
• Prepare the cucumber salad. In a bowl mix together the cucumber, lime juice, sugar, sesame oil and sesame seeds. Set aside.
• In a small bowl, mix half the cornflour, cumin, Chinese 5 spice together with a pinch of salt. Add the paneer and make sure it’s fully coated in the cornflour mix.
• In another small bowl mix the ketchup, gochujang, soy sauce and honey. This is your gochujang sauce.
• Cook the rice as per the packet instructions.
• Heat a wok or a large frying pan over a medium heat with a dash of oil. Add the paneer and fry for 4-5 minutes. Remove from the pan and set aside.
• Make the cornflour slurry. In a small bowl mix the rest of the cornflour with 50ml cold water. You will use this to thicken the sauce.
• Add a little more oil to the pan and add the peppers, red onion, spring onions and fry for 2-3 minutes. Add the ginger and garlic pastes and cook off for 1-2 minutes until the strong smell subsides.
• Return the paneer to the pan, add the gochujang sauce, cornflour slurry and fry for another minute or two, mixing very well.
• Assemble the bowls - start with the rice, top with the paneer mix, then add the cucumber salad and garnish with some nigella seeds. Enjoy!