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Looking for some tasty vegan korean recipes?

This dish is remarkably flavourful plus its not only a really healthy recipe but an easy veggie dish too! Great choice for a quick midweek meal.



Gochujang Paste

  • 40g red miso
  • 1½ tbsp maple syrup
  • ½ tbsp cayenne pepper
  • ½ tbsp smoked paprika
  • 1½ tbsp water
  • 2 tsp vegetable oil

Noodle Extras

  • 1 tbsp vegetable oil
  • 250g shiitake mushrooms
  • 200g tenderstem broccoli
  • 2 red peppers
  • 1 large carrot
  • 8 spring onions
  • 2 tbsp sesame seeds
  • 150g dry vegan noodles (we used whole wheat)


  1. 1.

    First, make the paste | Put the miso, maple syrup, cayenne pepper, smoked paprika, water and oil into a bowl and mix until smooth Now, prepare the vegetables | Cut the shiitakes into ½ cm thin strips | Trim and cut the broccoli lengthwise into strips | Trim and peel the carrot and peel into ribbons | Trim, halve, core and slice the peppers | Trim and cut the spring onions into slices

    Now, start the cooking process | Warm 1 tbsp olive oil in a wok over a medium heat | Add the Gochujang paste and stir for 30 seconds until fragrant | Add the shiitake mushrooms to the wok and toss for 2 minutes

    Next prepare the noodles | Cook the noodles according to packet instructions, ensuring you don’t overcook them

    Now, finish the cooking process | Add 2 tbsp water from the noodle pan and toss (or stir, if you’re not great at tossing) | Add the broccoli and red peppers to the wok and toss for 2 minutes until slightly tender | Add the carrots and toss for 30 seconds to combine | If the contents of the pan looks dry, add a splash of water to loosen | Add the noodles and ⅔’s of the spring onions to the wok and toss to combine

    Time to serve | Transfer the contents of the wok into 4 bowls | Sprinkle over the remaining spring onions, sesame seeds and serve