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.
Honey Gochujang Paneer with Black Rice & Pak Choi
Warm up the weeknights with this sweet chilli sizzler! Starring fresh paneer cheese, drizzled in a sticky Korean-style sauce (homemade with honey and gochujang). Dish up with pak choi, spring onions and steamed black rice. The best part? It's ready in 20 mins.
Ready in 20
6 plants
Serving size
Ingredients
- 4 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)
- 2 onion
- 80g baby corn
- 240g paneer (Milk) (pasteurised cow’s MILK, salt, microbial rennet, citric acid)
- 460g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 pepper
- 2 pak choi
- 2 spring onion
Nutritional Information
Calories: 532
Protein: 20g
Carbs: 65g
Fat: 21g
Honey Gochujang Paneer with Black Rice & Pak Choi
Warm up the weeknights with this sweet chilli sizzler! Starring fresh paneer cheese, drizzled in a sticky Korean-style sauce (homemade with honey and gochujang). Dish up with pak choi, spring onions and steamed black rice. The best part? It's ready in 20 mins.
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Cooking Instructions
Before you start
- Pull out the large non-stick frying pan, a medium frying pan, a small bowl & a measuring jug
Get started
- Dice the paneer into 2cm cubes
- Heat the large non-stick frying pan with 2 tsp oil on high heat. Once hot, add the paneer and cook for 3-4 mins on each side, until golden. Season with a pinch of salt and pepper, then remove from the pan and set aside
- Meanwhile, dice the onions and peppers into 2cm chunks. Trim and thinly slice the pak choi. Slice the baby sweetcorn widthways into 1cm thick pieces. Finely slice the spring onions on an angle
Make the honey gochujang sauce
- In the small bowl, combine the gochujang paste with the tamari, honey and 3 tbsp water
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 3-4 mins, until the veg begins to soften. Season with salt and pepper
- Add the pak choi, baby corn and ginger garlic paste and cook for a further 2 mins
Build the flavour
- Return the paneer to the pan and pour over the sauce
- Bring to a boil, then simmer for 2-3 mins, until the sauce thickens slightly and coats the paneer and veg. Add a splash of water if it becomes too thick
Final steps & plate up
- Heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until the rice is piping hot. Season with a pinch of salt
- Serve the honey gochujang paneer into bowls, with the black rice alongside. Scatter over the spring onion to finish
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