Leeks with gochujang vinaigrette

This recipe is inspired by the French vegetable dish, poireaux vinaigrette of sweet and tender poached leeks dressed with a classic vinaigrette. This version from Adam Liaw pairs this French vegetable dish with a Korean-inspired dressing made with the spicy-sweet fermented chilli paste, gochujang.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Well Dressed

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 4 large leeks
• Salt
• 2 eggs
• 1 tsp toasted sesame seeds, to serve
• Extra virgin olive oil, for drizzling

Gochujang vinaigrette

• 1 tbsp gochujang (Korean fermented chilli paste)
• ½ tsp sugar
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• ¼ cup (60 ml) olive oil
• 1 garlic clove, finely chopped
• 1 cm x 1 cm piece ginger, finely grated

Instructions

1. Trim the root stem of the leeks, ensuring the leeks can remain fully intact. Pierce the base of the leeks with the tip of a knife to make multiple shallow cuts.
   
2. Bring a large (enough to hold the leeks) heavy-based saucepan of salted water to the boil, then add the leeks and simmer for 15-20 minutes, or until a sharp knife inserted into the leeks enters and exits easily. Drain the leeks, then remove to a plate.
   
3. Prick a hole in the bottom of the eggs with a needle and boil for 7 minutes. While the eggs are boiling, combine the ingredients for the gochujang vinaigrette in a medium bowl and whisk well until smooth. After 7 minutes, drain the eggs, then allow to cool slightly before peeling.
   
4. To serve, halve the leeks and the eggs and arrange on a serving platter. Spoon the gochujang vinaigrette over, then sprinkle with sesame seeds and drizzle with extra virgin olive oil and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Well Dressed

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG