Creamy Gochujang & Carrot Spread

Korean chili paste adds a mild and moderately hot flavour in this creamy spread. Together with sesame oil, ginger and carrot, it becomes a flavour bomb. Fill with crunchy vegetables such as cucumber, red cabbage, green onions and peanuts.

Creamy spread flavored with Korean chili paste, sesame oil, ginger, and carrot, filled with crunchy vegetables.

Cooking time10 minutes
Preparation time10 minutes
Servings10 portions

recipe image Creamy Gochujang & Carrot Spread

INGREDIENTS
PREPARATION

200 g peeled and cooked carrot
50 g gochujang (Korean red pepper paste)
15 g sesame oil
40 g light syrup
30 g rice vinegar
2 g ginger, ground
400 g Violife Creamy
salt

Side Dishes

10 portions of bread rolls
200 g finely shredded spring onions
300 g cucumber about 40 slices
100 g finely shredded red cabbage
100 g roughly chopped salted peanuts
50 g roasted onions
salt and pepper

Mix the carrot, Gochujang chilli paste, sesame oil, light syrup, rice vinegar and ginger ground to a smooth puree. Add Violife Creamy, and mix to a smooth cream, season with salt. Place in piping bag or bowl. Let stand in a cold place.
Divide the rolls and distribute the creamy spread on both the lid and the bottom. Then add the red cabbage, cucumber slices, spring onions, peanuts, and roasted onions. Season with salt and pepper.