Cheesy Korean Style BBQ Beans
with Jasmine Rice and Crispy Onions
Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Vegetable Stock Paste
Mature Cheddar Cheese
(Contains Cereals containing gluten)
Not included in your delivery
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins.
a) Meanwhile, pop a large frying pan on medium-high heat.
b) Once hot, add the tomato puree, mixed beans and all their liquid.
c) Stir in the gochujang paste, veg stock paste and sugar (see pantry for amount).
d) Bring to the boil, then simmer until thickened, 5-6 mins.
a) Meanwhile, grate the cheese.
b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
a) When the rice is cooked, drain in a sieve and pop back in the pan.
b) Cover with a lid and leave to the side until ready to serve.
a) Just before serving, stir the BBQ sauce, butter (see pantry for amount) and half the cheese into the beans.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water if you feel it needs it.
a) Share the rice between your bowls and spoon over the BBQ beans.
b) Serve with the remaining cheese and the crispy onions sprinkled on top.