Gochujang Paneer Sticky Rice Bowl

Prep the pickled cucumber

• Use the vegetable peeler to thinly slice the cucumber.
• To pickle the cucumber: Add the cucumber to a small bowl, sprinkle with the rice vinegar (you can add a pinch of sugar too if you like) then scrunch up with your fingers. Set aside until serving.

Cook the paneer

• Dice the paneer.
• To cook the paneer: In a small bowl combine the diced paneer and the cornflour. In another small bowl combine the gochujang, soy sauce and a splash of water.
• Heat a dash of oil in a large frying pan over a medium heat. Add the paneer pieces and fry on each side for 2-3 minutes until golden. Add the gochujang glaze and stir to cover the paneer pieces, let the glaze bubble and get sticky. Keep the paneer warm.

Make the sticky rice

• To make the sticky rice: Cook the rice according to the packet instructions.
• While the rice is cooking, drain the sweetcorn, thinly slice the spring onions.
• In a bowl, combine the rice, sweetcorn and spring onions.

Plate up

• Plate up the sticky sweetcorn rice with the gochujang paneer and pickled cucumber. Enjoy!