Gochujang Hispi Hash

Build a bowl: quinoa, tahini-cashew leek, butter beans and halloumi, rocket and toasted seeds.

A fast, high-protein winter hash built around hispi cabbage, crispy potatoes and edamame, all coated in a sweet-spicy gochujang sauce and topped with jammy eggs. This is bold, warming comfort food that still ticks the nutrition boxes: high fibre, balanced protein, and deeply satisfying.

Hispi cabbage cooks quickly and chars beautifully, making it perfect for low effort cooking. It softens without collapsing, absorbs flavour, and brings sweetness that balances the heat of the sauce.

What’s going on nutritionally?

• Hispi cabbage is rich in fibre, vitamin C and sulphur-containing compounds that support digestion and liver detox pathways. Cooking it until soft and lightly charred makes it gentler on the gut while keeping its benefits intact.

• Edamame provides complete plant protein alongside fibre, iron and magnesium, helping make this a genuinely satisfying vegetarian meal rather than a vegetable side dish pretending to be dinner.

• Eggs add high-quality protein and fats that support satiety and nutrient absorption, keeping energy steady after eating.

• Potatoes supply potassium and slow-release carbohydrates. When eaten with fibre, protein and fat like this, they support stable blood sugar rather than spikes.

• Gochujang and garlic bring fermented and prebiotic elements that support gut health, while the warming spices help stimulate digestion - useful in colder months when appetite and metabolism can slow.

Overall, this dish provides roughly 20g protein and ~10g fibre per serving, making it a balanced, warming winter meal that comforts without the crash.

INGREDIENTS

Serves 2-3

• 300g potatoes, diced into small cubes

• 1 hispi cabbage, sliced into thick ribbons

• 120g frozen shelled edamame

• 2–3 eggs

• 1–2 tbsp gochujang (to taste)

• 1 tbsp tamari

• 1 tsp honey or maple syrup

• 1 tbsp sesame oil

• 2 cloves garlic, grated

• Extra virgin olive oil or butter for frying

• Spring onions, sliced

• Sesame seeds

METHOD

1. Bring salted water to the boil. Cook potatoes for 5–6 minutes until just tender. Drain well and allow them to steam-dry

2. Heat oil in a wide frying pan over medium-high heat. Add potatoes and cook undisturbed for a few minutes at a time, turning occasionally, until deeply golden and crisp.

3. Add garlic and hispi cabbage. Season lightly and cook 3–4 minutes until tender with charred edges.

4. Stir in frozen edamame and cook until heated through.

5. Mix gochujang, soy, honey and sesame oil. Toss through the pan until everything is sticky and glossy.

6. Make wells in the hash and crack in eggs. Cover and cook until whites are set and yolks are soft.

7. Top with spring onions and sesame seeds. Serve immediately.

Notes:

• Use a wide pan if you can. Overcrowding steams the vegetables instead of charring them. The crispy edges are the point.

• Don’t rush the potatoes. Let them sit undisturbed for stretches so they actually crisp. Stirring too often is the enemy of texture.

• Hispi cooks quickly. Add it late and keep some bite - it should soften but still hold shape.

• Heat level is adjustable. Gochujang varies a lot. Start with less, taste, and add more if you want extra punch.

• Make it higher protein. Add an extra egg or increase the edamame. Toasted hemp or pumpkin seeds on top work well too.

• Meal prep tip: The hash reheats well in a pan the next day. Add a fresh egg when serving so it doesn’t feel like leftovers.