Vegan recipe

Plant-Based Korean Sharing Platter

Prep 10 mins
Cook 5 mins
Serves 2

Host with the most? You’ve got it in the bag with the sharing board! A flavour-packed medley of Cauldron Korean Bites, Chilli Crisp Charred Tenderstem Broccoli, a Whipped Garlic and Tofu Dip with Gouchujan and Kimchi Grilled Cheese.

Korean Bites Find out more


1 pack of Cauldron Korean Bites
7 tenderstem stalks, 1 tbsp tamari and sesame seeds
2-3 tbsp kimchi
1/2 cucumber sliced

Whipped tofu dip:
350 g tofu I use cauldron organic firm tofu block
1/2 lemon, squeezed just the juice
1 tsp salt
1 tsp cracked black Pepper and salt
3 tbsp olive oil
1 tsp garlic powder, dill, parsley and smoked paprika
top with kimchi or a chilli sauce

Kimchi Toastie:
2 large slices of sourdough bread
Knob of vegan butter
3 tbsp kimchi
70g grated vegan cheese
1 sliced tomato


  1. Add the tenderstem, tamari and sesame seeds to a hot frying pan and charr on both sides for around 4 minutes
  2. Make the kimchi toastie by melting the vegan butter in the same frying pan used for the tenderstem, flip then layer up with the filling, place another frying pan on top and apply pressure to toast the bread
  3. To make the dip, simply add everything to a food processor and blitz
  4. Load up the platter board with the Cauldron Korean bites, dip and veggies