Korean Paneer Rice Bowl

See video

  • Cook: 40 min
  • Servings: 2


Gochujan Marinade and Sauce

  • 2 tbsp gochujang
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tsp honey
  • 1 clove garlic minced
  • 2 tbsp water
  • vegetable oil for frying

Smacked Cucumber

  • 0.5 cucumber crushed and cut in 1/2 cm chunks
  • sea salt
  • 1 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp soy
  • 1 clove of garlic minced
  • 1 tsp caster sugar
  • 2 tsp chillies oil

Gochujang Mayonaise

  • 2 2 tbsp mayonnaise
  • 1 tsp gochujang


  • ground coriander
  • lime fruit
  • carrot peeled into ribbons or julienned
  • sesame seed

Prepare the Apetina Paneer Cheese by slicing into 1.5cm cubes.

For the marinade simply combine all ingredients then evenly coat the paneer and set to one side until ready to fry.

Leave for 5-30 minutes depending on how much time you have

Once marinated, heat a glug of oil in a non-stick wok or frying pan, place over a high heat and fry until caramelised and crisp around the edges. Drain on paper towel and serve warm. Add the remaining marinade to your wok and add in the cooked sushi rice allowing it to absorb all the flavours.

Cut your cucumber lengthways and using the flat side of a large chef knife crush your cucumber and roughly chop into ½ cm chunks. Toss in salt and transfer to a bowl lined with paper towel. The salt will help draw out the moisture. Leave for around 15-20 minutes.

For the dressing, combine all the ingredients in a small bowl. Next rub the salt from the cucumber using your paper towel and add to the dressing, evenly coating all of the cucumber.

Mix both the mayonnaise and Gochujang paste together to serve alongside your rice bowl.

Start plating up by beginning with your vibrant red rice. Next add the smacked cucumber, followed by the fresh carrot and fried Apetina Paneer Cheese. Finish by garnishing with the toasted sesame seeds, lime zest, juice and several sprigs of coriander.


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