• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
• Cut potato into large chunks. Drain sweetcorn. Slice cucumber into thin rounds.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to saucepan and allow to cool slightly.

• Meanwhile, drain sweetcorn. Heat a large frying pan over high heat. 
• Cook corn kernels until lightly browned, 4-5 minutes. 
• To the saucepan with the cooked potato, add garlic aioli, sweetcorn, a drizzle of vinegar and a pinch of salt. Toss until well combined. Season to taste.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Roughly chop spring onion and baby cos hearts.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When the oil is hot, add vegetable gyoza, flat-side down, in a single layer.
• Cook until starting to brown, 1-2 minutes. Add the water (watch out, it may spatter!) and cover with foil or a lid.
• Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. TIP: Cook in batches if your pan is getting crowded.

• In a medium bowl, combine cos, cucumber, plant-based kimchi, half the gochujang and a drizzle of vinegar. Toss to combine and season.

• Divide kimchi cos salad and creamy Korean potatoes between bowls. Top with veggie dumplings.
• Drizzle remaining gochujang over dumplings to serve. Garnish with sping onions Enjoy!