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Sticky Gochujang Quorn Skewers with an Asian Slaw

Three sticky gochujang skewers made with Quorn fillet pieces with an Asian slaw on the side.

These Sticky Gochujang Skewers are perfect for your next BBQ feast – they might even be our favourite ever veggie BBQ recipe!

Quorn Fillet Pieces are glazed in a sauce made with soy, honey and gochujang, then skewered and griddled until they’re sticky and super tasty. A quick and easy Asian slaw of kimchi and plenty of shredded veggies is the perfect Summer side.

These succulent chicken-like skewers are not only super easy to prep and grill, they taste amazing and are high in protein. They’re also just as delicious served alfresco – so fire up the BBQ and get grilling!

Serves 2

16 mins


178 cals
(Per serving)

3.3g of fat

11.4 g fibre
(Per serving)

14.9 g protein
(Per serving)

Made with Quorn Vegetarian Chicken Fillet Pieces

High in Protein

Low in Saturated Fat

No Soy

High in Fibre

Gluten Free


For the sticky gochujang skewers:

  • 175g Quorn Vegetarian Chicken Fillet Pieces
  • ½ tbsp gochujang paste
  • 1 tsp reduced salt soy sauce
  • 1 tbsp honey
  • 1 garlic clove, crushed
  • 1 thumb ginger, grated
  • 4 spring onions
  • 5 sprays one calorie cooking spray

For the Asian slaw:

  • 50g super beet kimchi
  • ½ carrot, sliced into matchsticks
  • ¼ head small red cabbage, shredded
  • 2 spring onions, sliced
  • 25g mange tout, sliced
  • 50g beansprouts
  • A handful coriander leaves, chopped
  • 1 lime, juice only

To garnish:

  • Coriander leaves
  • Lime wedges
  • Sesame seeds

For Gochujang dip (optional):

  • 1 tbsp. light mayonnaise
  • ¼ tsp gochujang paste

Serving Suggestion (optional):

  • Sticky rice


For the sticky gochujang skewers…

  1. Place the gochujang paste, soy sauce, honey, garlic and ginger into a small bowl. Mix to combine. Add the Quorn Fillet Pieces and toss to coat.

For the Asian slaw…

  1. Place all of the ingredients into a small bowl and mix to combine.

For the gochujang dip…

  1. Mix the mayonnaise and gochujang paste in a small bowl. Spoon into a serving dish and set to one side.

To serve…

  1. Slice each spring onion into five pieces approximately one inch long.
  2. Using two skewers, thread one marinated piece of Quorn onto each skewer. Add two pieces of spring onion. Repeat to use all of the marinated Quorn Fillet Pieces and spring onion alternating between one piece of marinated Quorn and two pieces of spring onion.
  3. Heat a non-stick griddle pan over a medium-high heat. Add five sprays low calorie cooking spray to the griddle. Add the prepared skewers and cook for three minutes on each side.
  4. Place the Sticky Gochujang Quorn Skewers on a serving platter. Garnish with coriander leaves, lime wedges and sesame seeds. Serve with the Asian slaw, Gochujang dip and sticky rice if desired (optional).

Chefs tip

For extra flavour marinate the Quorn Fillet Pieces overnight in the fridge. Use any leftovers in a wrap or pitta. Perfect for an easy leftover lunch.

Recipe Inspiration

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