Step 1.
Wash and dry the kale well.
Step 2.
Remove the tough stems from the kale and place in a large bowl. The weight of the kale in the ingredients list is after removing the stems.
Step 3.
Whisk together the gochujang and olive oil in a small bowl.
Step 4.
Pour the gochujang and olive oil mixture over the kale and massage with your fingers so that each leaf is covered and marinated. Sprinkle over the sesame seeds, if using.
Step 5.
Air fry at 150ºC for 5 mins, tossing once or twice. Or bake in the oven in a single layer, at 150ºC for 20-25 mins, tossing once or twice until perfectly crispy.
Step 6.
Enjoy immediately, on their own or sprinkled over rice or a stir fry. Store for up to 3 days in a sealed container at room temperature.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Notes
Gochujang is a savoury, sweet and spicy fermented condiment popular in Korean cooking. You can find it in most Asian supermarkets or online. If you can't get hold of it, sriracha is a good alternative.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
This dish is from a collection of Bunch recipes, a Vegan Recipe Brand created by Christina Soteriou. All of the Bunch recipes are plant-based, nutritious, full of bold flavours and easy to make with everyday ingredients. Vegan food reimagined, for people who love to eat.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
Gochujang is a savoury, sweet and spicy fermented condiment popular in Korean cooking. You can find it in most Asian supermarkets or online. If you can't get hold of it, sriracha is a good alternative.
Step 1.
Wash and dry the kale well.
Step 2.
Remove the tough stems from the kale and place in a large bowl. The weight of the kale in the ingredients list is after removing the stems.
Step 3.
Whisk together the gochujang and olive oil in a small bowl.
Step 4.
Pour the gochujang and olive oil mixture over the kale and massage with your fingers so that each leaf is covered and marinated. Sprinkle over the sesame seeds, if using.
Step 5.
Air fry at 150ºC for 5 mins, tossing once or twice. Or bake in the oven in a single layer, at 150ºC for 20-25 mins, tossing once or twice until perfectly crispy.
Step 6.
Enjoy immediately, on their own or sprinkled over rice or a stir fry. Store for up to 3 days in a sealed container at room temperature.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
