HOMEMADE GOCHUJANG, SPINACH AND EGG WRAP
334 KCal with 18 g of Protein
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
2 eggs
Handful of spinach leaves
Salt to taste
1 wholewheat roti or paratha
For the Gochujang
1 small onion or 7-8 shallots
5-6 cloves of garlic
1/2 inch piece of ginger
7-8 dry red chillies (I used a mix of fresh and dry)
1/3 cup water
2 tsp peanut butter
1 tsp toasted crushed white sesame seeds
1 tsp soy sauce
Salt to taste
1-2 tsp honey
1 tsp miso paste (optional)
2 tsp olive oil
Method
Method:
- Blend together shallots, ginger, garlic and chilli with water to form a fine paste.
- Cook this out until the water starts to evaporate, then add the olive oil.
- Fry this for a bit and then add in peanut butter, sesame powder, soy sauce, salt and honey. Optionally you can add some miso paste for the fermented soy flavour (didn’t have miso with me).
- Completely cook it out and keep aside.
- Scramble the eggs in the same pan with some spinach leaves, salt and 1.5 tsp of Gochujang.
- Serve on top of whole wheat roti /paratha!