Monday, June 20, 2022

Gochujang Paneer Bowl


This is a quick and easy noodle bowl packed with flavors and textures and is a comforting meal. This paneer tastes lip-smacking delicious with spicy, tangy, and sweet flavors from the gochujang sauce.


I received Gopi Paneer samples in the process of developing recipes and the views expressed are my own.

I highly recommend Gopi Paneer. The freshness of the paneer speaks for itself. It doesn't contain any fillers or starch or gum and is also low in sodium. These make the paneer stand out from any other brand. I often buy this brand from Indian as well as Mediterranean groceries and was very excited to share a family loved meal for Gopi Paneer!


This bowl is a versatile one! My kids love noodles, who doesn't? I have used Lo mein noodles here but any noodles of choice can be used. I make this recipe with any noodles I have on hand. Rice noodles or spaghetti will also work. Trust me, I have made this with all the possible options. Make sure to cook according to the package direction for the noodles that are used.

Now, it doesn't stop here. Not only noodles, rice or any cooked grains can be used. Sometimes I use leftover rice or quinoa to make this bowl and it tastes perfect!  Now I call this a handy and versatile recipe.

I love to make a well balanced meal loaded with veggies and proteins. This bowl too is no exception. This has some simple veggies that are fridge essentials, like carrots, broccoli, and bell pepper. These are sauteed with salt and gochugaru which adds a mild kick to the veggies and a flavor boost to the bowl. Slices of cucumber and radish add to the crunchiness and texture in this bowl. The soft and chewy paneer with loads of vegetables, every bite is flavor bomb.


This is a quick meal. Yes, in 30 minutes, this is ready. This will be even quicker if you use leftover noodles or grains. Slice up the veggies and when you sauté them, start cooking the noodles and cut the paneer. Make the sauce and finish up the paneer, and assemble everything together. Paneer cooks faster than tofu as the water is completely expressed out. Even if you do not have any veggies, with a little cilantro and green onions, this makes an amazing meal. In total, this makes a satisfying meal!

This tastes best served hot or warm. The leftovers, if any, can be stored in the fridge. Warm it on the stovetop and it will be as fresh as it is made at that moment. For a vegan version, use tofu and maple syrup.


The sauce speaks for itself! The spicy gochujang paste and gochugaru with soy sauce and brown sugar results in a lip-smacking flavor medley that is just delicious! With corn starch this sauce makes a beautiful glaze for the paneer and it completely absorbs this flavor. This noodle bowl is best served warm or hot. Bibim Guksu is a cold Korean noodle salad that also has gochujang, and it is quite different from this paneer bowl. Vegan Gochugaru Jicama Coleslaw tastes great with gochugaru added in it and is an easy and delicious summer salad that you'd want again and again! We love the bite of ginger here and there in gochujang paneer. If you do not have fresh ginger or do not have time to chop ginger and garlic, add powdered ginger and garlic to the sauce mixture and use that. That would give an equivalent flavor.

Paneer, a soft, non-melting cheese, is one of our family favorites and is a good source of proteins and calcium. Kids love paneer in any form and based on what I have on hand, would make many paneer dishes that taste amazing! Whether it is a traditional paneer dish or a fusion one, paneer absorbs any flavor and results in lip-smacking food. Here are a few paneer dishes that you would love too!














Did you know that June is National Dairy Month? Milk, cream, yogurt, butter, cheese....in every form it tastes great and provides essential nutrition for proper body functioning and health. Jolene is hosting a week-long event to celebrate National Dairy Month. We share delicious recipes using dairy products. Today is our first day of posting dairy recipes, and this comforting main made with noodles, paneer, and veggies is my share for the theme. Check for the list of dairy recipes we shared today. Thanks, Jolene!




Ingredients
Serves 2-3

Paneer - 200 g, 1.5-in rectangle pieces
Red bell pepper - 2/3 cup
Green bell pepper - 2/3 cup
Carrots - 2/3 cup
Broccoli - 2/3 cup, small florets
Salt - 1/3 tsp
Gochugaru - 1/2 tsp
Green onions - 2, sliced
Sesame oil - 2.5 tbsp
Ginger - 1 tsp, finely chopped
Garlic - 1 tsp, finely chopped

For Noodles

Noodles - 75-100g, any noodles
Salt - 1/2 tsp
Water
Oil - 1 tsp

For the Sauce

Gochujang - 1/2 tbsp
Gochugaru - 1/2 tsp
Soy sauce - 1/2 tbsp
Brown sugar - 1/2 tsp
Sesame oil - 1 tsp
Corn starch - 1 tsp
Water - 1/2 cup

For Assembly

Cucumber - 1/4 cup, matchsticks
Radish - 1/4 cup, matchsticks
Sesame seeds - 1 tsp, toasted


Method

Heat a teaspoon oil in a pan and add the carrots and bell peppers, sauté on high heat for 2-3 minutes. Add salt and gochugaru, cook for a minute. Remove from flame and set aside. The veggies should be crisp tender.


Mix the ingredients for the sauce in a bowl and set aside.


In the meantime, start cooking the noodles according to package directions. Set the noodles aside, blanch the broccoli. 


Heat the remaining oil in the pan and fry the paneer pieces till golden brown. This may take about 5-6 minutes. 


Add the ginger and garlic, followed by white parts of green onion and cook for 1-2 minutes.


Add the sauce, cook for 1-2 minutes.


Remove from the flame and garnish with green onions


For assembling the bowl: Divide the noodles into 2 bowls. Add the sautéed veggies, blanched broccoli, cucumber and radish . Add the gochujang paneer with the sauce on to another side. Garnish with green onions and sesame seeds. Serve immediately.




Monday #DairyMonth Recipes

  • Asiago Cheese Bagels by Karen's Kitchen Stories
  • Berry Cream Pops by Jolene's Recipe Journal
  • Broccoli Cheese Casserole by Art of Natural Living
  • Gochujang Paneer Bowl by Magical Ingredients
  • Lemon-Blueberry Cheesecake Shake by A Little Fish in the Kitchen
  • Macaroni Salad Caprese by Palatable Pastime
  • Milk Cookies by A Day in the Life on the Farm
  • No Churn Blueberry Ice Cream by Hezzi-D's Books and Cooks
  • One Pot Garlic Parmesan Chicken Pasta by Hostess At Heart
  • Pimento Cheese Mac and Cheese by A Kitchen Hoor's Adventures
  • Reese Peanut Butter Cup Ice Cream by Blogghetti
  • Slow Cooker Cream Cheese Chili Chicken by Cheese Curd In Paradise
  • S’mores Ice Cream by Jen Around the World
  • Summer Fruit Tortillas by The Freshman Cook
  • Vanilla Bean-Nutmeg Milkshake with Blackberry Swirl by The Spiffy Cookie
  • 11 comments:

    1. What a beautiful and bright Paneer bowl with such amazing flavors. Can't wait to make this for my family.

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    2. I saw some paneer recently in my local grocery store and I thought of your recipes!

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    3. This sounds like a great dinner bowl.

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    4. SO packed with color and texture and flavor, wow!

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    5. I am on the lookout for Paneer. Going to the international marketplace today. Fingers crossed.

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    6. I have never had one of these bowls before but I would love to have one! Yum!

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    7. This looks so healthy and full of summer goodness! Love the browning on the Paneer!

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    8. I've never had this and now I really want it.

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    9. This looks very tasty and the flavors sound sooo yummy together!

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    10. This bowl looks fresh and it's so colorful! Wonderful summer meal!!

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    11. This looks so saucy and absolutely delicious! I love the colors.

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