Honey Gochujang King Prawns with Kimchi Fried Rice & Pickled Cucumber

Serving size

1 person 2 people 4 people

Ingredients

½ tsp shichimi togarashi

(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
200g King Prawns (Crustaceans)
2 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
100g rice (brown)

(100% Brown Rice)
100g kimchi

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
15ml hot honey

(honey, chilli extract)
80g Spring Green Cabbage (whole leaf)

(Spring Green Cabbage (whole leaf))
2 spring onion
1 onion
1 unwaxed lime
4cm fresh ginger
80g green beans
1 midi cucumber

Allergens

Contains: Crustaceans, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	90Kcal	441Kcal
	377kJ	1843kJ
Fat	1.9g	9.1g
of which saturates	0.2g	1.0g
Carbohydrates	13g	63g
of which sugars	3.5g	17g
Protein	5.4g	26g
Salt	0.41g	2.0g
Fibre	1.6g	8.1g

Ingredients

0.5 tsp shichimi togarashi (use half)

(Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
200g King Prawns (use half) (Crustaceans)
100g kimchi

(Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
15ml hot honey

(honey, chilli extract)
4cm fresh ginger (use half)
80g green beans (use half)
1 onion (use half)
0g Spring Green Cabbage (whole leaf)

(Spring Green Cabbage (whole leaf))
2 tbsp gochujang paste (use half) (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 unwaxed lime (use half)
1 spring onion (use half)
1 midi cucumber (use half)
100g rice (brown) (use half)

(100% Brown Rice)

Allergens

Contains: Crustaceans, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	469Kcal
	364kJ	1964kJ
Fat	1.7g	9.3g
of which saturates	0.2g	1.1g
Carbohydrates	13g	69g
of which sugars	4.2g	23g
Protein	5.0g	27g
Salt	0.45g	2.4g
Fibre	1.7g	9.0g

Back

High protein New 8 plants Low sat fat

Honey Gochujang King Prawns with Kimchi Fried Rice & Pickled Cucumber

Prep time: 15 mins

Total time: 30 mins

Cuisine: Korean

Food group: Shellfish

This weeknight wonder stars buttery responsibly-sourced king prawns, sizzled with sticky honey and warm gochujang. Dish them up on top of fried brown rice, infused with sharp kimchi and studded with leafy spring green cabbage and crunchy green beans. Pickled cucumber ribbons on the side for extra zing and freshness.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a medium bowl, a sieve & a grater

Boil the rice & pickle the cucumber

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Meanwhile, peel the cucumber into ribbons. Thinly slice the spring onion, keeping the white and green parts separate
Combine the lime juice with a pinch of salt and half the shichimi togarashi in the medium bowl, then add the cucumber and spring onion greens and toss to coat. Set aside to pickle

Prep

Thinly slice the spring green cabbage. Thinly slice the onion. Trim and cut the green beans into thirds. Finely grate the ginger
Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the onion, spring onion whites and green beans and cook for 4-5 mins, until softened. Season with salt and pepper. Add the spring green cabbage, ginger and kimchi. Cook for a further 3-4 mins until the veg has softened
Once cooked, transfer to the medium bowl and cover to keep warm

Prawn time & final touches

Drain the prawns. Reheat the large frying pan with 1 tsp olive oil on high heat. Once hot, add the prawns and cook for 6 mins, until pink and cooked through. Season with salt and pepper
Add the gochujang and hot honey and cook for a further 1 min
Once the rice is cooked, stir the kimchi and veg mix into the pan with the rice. Season to taste

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot.
Share the kimchi rice between bowls, topped with the gochujang prawns and pickled cucumber. Spoon over any remaining gochujang sauce from the pan and sprinkle with the remaining shichimi togarashi