Korean BBQ Pork Mince
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Korean BBQ Pork Mince

with Green Beans, Jasmine Rice and Crispy Onions

Family Friendly
Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

80 grams

Green Beans

1 unit(s)

Pak Choi

240 grams

British Pork Mince

50 grams

Gochujang Paste

(Contains Soya)

10 grams

Chicken Stock Paste

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3144 kJ
Energy (kcal)751 kcal
Fat30.7 g
of which saturates11.5 g
Carbohydrate85.7 g
of which sugars15 g
Protein33.1 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Chopping Board
Large Frying Pan



a) Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

b) Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the green beans, then cut into thirds.

c) Trim the pak choi, then thinly slice widthways.


a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once the pan is hot, add the pork mince, and beans. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.


a) Add the pak choi and garlic to the mince. Stir fry for 1 min. 

b) Stir in the gochujang paste, chicken stock paste and sugar and water for the sauce (see pantry for both amounts). Bring to the boil.

c) Once boiling, reduce the heat and simmer until the pork is cooked and the sauce has thickened, 3-4 mins, stirring occasionally.


a) When the sauce is ready, remove from the heat. Stir in the bbq sauce. 

b) Taste the sauce and season with salt and pepper if needed. 


Share the rice between your serving bowls. 

Top with the gochujang bbq mince. Sprinkle over the crispy onions to finish.