• 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. Allow to  
cool slightly. 

• Meanwhile, heat a large frying pan over high heat.
• Cook corn kernels until lightly browned,  
4-5 minutes.
• To the saucepan with cooked potato, add garlic 
aioli, sweetcorn, a drizzle of vinegar and a pinch of 
salt. Toss until well combined. Season to taste with 
salt and pepper.
TIP: Cover 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 gyozas, 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 a 
lid (or foil).
• Cook until water has evaporated and gyozas are 
tender and softened, 4-5 minutes. 

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

• Divide kimchi cos heart salad and creamy potatoes 
between bowls. Top with veggie gyozas.
• Dollop remaining gochujang over gyozas to serve. 
• Garnish with spring onions to serve. Enjoy!