A vibrant medley of vivid, roasted root vegetables – deep oranges, purples, and russets – sit pooled around a golden, seared slab of gochujang glazed halloumi. Scattered on top, glossy, caramelised mushrooms gleam with rich, dark soy glaze, peppered with white sesame seeds. A final drift of fresh green parsley adds a striking contrast.

Gochujang Glazed Halloumi & Roasted Root Vegetables

Name: Gochujang Glazed Halloumi & Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 200 grams Halloumi cheese sliced; 2 tablespoons Korean Gochujang paste; 2 tablespoons Olive oil; 2 medium ones Carrots peeled and roughly chopped; 2 medium ones Parsnips peeled and roughly chopped; 2 small ones Sweet potatoes peeled and roughly chopped; 200 grams Mushrooms cleaned and quartered; 2 tablespoons Soy sauce; 1 tablespoon Sesame seeds; 3 cloves Garlic minced; to taste Salt; 1 handful Parsley chopped for garnish

Spicy, cheesy fusion - umami bliss.

Category Main Course

Prep 15 minutes

Cook 30 minutes

Style Fusion

Technique roasting

Diet Friendly Mediterranean

Daily recipe · October 17, 2023

A little about this dish

This recipe juxtaposes the rich flavors of the Mediterranean diet with the spicy, umami-kissed notes of Korean cuisine to create the perfect fusion dish. The key ingredients are halloumi cheese and gochujang paste, providing an interesting balance between the salty, creamy cheese and the deep spice. Roasted seasonal vegetables bring an earthy sweetness that is tempered by the tangy, soy-glazed mushrooms.

Ingredients (for 2)

Halloumi cheese — 200 grams — sliced
Korean gochujang paste — 2 tablespoons
Olive oil — 2 tablespoons
Carrots — 2 medium ones — peeled and roughly chopped
Parsnips — 2 medium ones — peeled and roughly chopped
Sweet potatoes — 2 small ones — peeled and roughly chopped
Mushrooms — 200 grams — cleaned and quartered
Soy sauce — 2 tablespoons
Sesame seeds — 1 tablespoon
Garlic — 3 cloves — minced
Salt — to taste
Parsley — 1 handful — chopped for garnish

Preparation

Step 1 — 🔥🌡🕓

Preheat your oven to 375°F (190°C).
Step 2 — 🥕🥔🧄

Toss the carrots, parsnips, and sweet potatoes in 1 tablespoon of olive oil, salt, and half of the minced garlic, spread them on a baking tray.
Step 3 — 🍽🥦🥕

Roast the vegetables in the oven for 25-30 minutes until they are tender and golden.
Step 4 — 🍳🧀🔥

In a pan, heat 1 tablespoon of olive oil over a medium heat, add the halloumi slices and sear them until golden brown on both sides.
Step 5 — 🌶🥣🖌

In a separate small bowl, mix the gochujang paste and the remaining minced garlic, then brush this mixture over the seared halloumi.
Step 6 — 🥘🍄🥢

In the same pan, add the mushrooms and soy sauce, and stir-fry until the mushrooms are glazed and caramelized.
Step 7 — 🍽🧀🥦

Transfer the glazed halloumi to a serving plate, serve it with the roasted vegetables, and top with the soy glazed mushrooms and parsley garnish. Sprinkle the sesame seeds over the top.

A final fox tip

For a smoky flavor, you could char the Halloumi on a grill instead of searing it. Feel free to switch up the vegetables based on what's fresh and available. Kids can help with brushing the gochujang glaze on the Halloumi!