Gochujang is available from Asian grocers but can be replaced with chilli sauce. For every tablespoon of hot sauce, I also add ½ teaspoon maple syrup and ¼ teaspoon miso. It's not the real deal but is an excellent substitute in times of need.
1 tbsp rice bran oil
500g chicken mince
1 red onion, peeled, finely diced
1 x 5cm knob ginger, grated
3 tbsp finely chopped coriander leaves
1 garlic clove, peeled, chopped
2 tbsp gochujang
2 tbsp soy sauce
2 tbsp honey
¼ cup apricot nectar
1 ½ cups coconut milk
1 cup basmati rice
2 bok choy, split into segments (leave whole if using 4 baby bok choy instead)
½ cup coriander leaves, roughly torn
¼ cup Kewpie mayonnaise
½ tbsp gochujang (or to taste)
1. Preheat oven to 180C.
2. Combine the meatball ingredients in a bowl, then roll the mixture into golf ball-sized meatballs using your hands. Place in a baking dish.
3. Combine the marinade ingredients in a small bowl and pour over the meatballs. Place in the oven and cook for five minutes or until the tops of the meatballs start to brown.
4. Remove the dish and add the coconut milk and rice, ensuring the rice is spread evenly across the base of your baking dish. Stir to incorporate then return to the oven until the rice is cooked through (about 15 to 20 minutes). Regularly check on the rice as it cooks; additional coconut milk, stock or water may need to be added to ensure the rice cooks through.
5. Remove from the oven and add the bok choy, pushing the stems into the hot rice mixture – they will soften and cook in the residual heat.
6. Meanwhile, combine the mayonnaise and the gochujang in a small bowl.
7. To serve, sprinkle over the coriander leaves and spoon over the spiced mayo.