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Korean BBQ Pork Mince
Korean BBQ Pork Mince

Korean BBQ Pork Mince

with Green Beans, Jasmine Rice and Crispy Onions

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This Korean BBQ Pork Mince is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
•New
Allergens:
Soya
•Celery
•Cereals containing gluten

The quantities provided above are averages only.

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

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

Vegetable Stock Paste

(Contains: Celery)

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3149 kJ
Energy (kcal)753 kcal
Fat30.8 g
of which saturates11.4 g
Carbohydrate85.9 g
of which sugars15.2 g
Dietary Fibre6.5 g
Protein33 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Garlic Press
•Pan

Instructions

Start the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Prepped
2

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.

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

Start the Sauce
3

a) Once hot, add the pork mince and beans. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.

b) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Bring the Flavour
4

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

b) Stir in the gochujang paste (add less if you'd prefer things milder), veg stock paste, 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. Stir occasionally.

Finishing Touches
5

a) Once the sauce has thickened, remove from the heat. Stir in the BBQ sauce. 

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

Serve
6

a) Share the rice between your serving bowls. 

b) Top with the gochujang BBQ mince. 

c) Sprinkle over the crispy onions to finish. 

Enjoy!

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