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Korean BBQ Veggie Mince
Korean BBQ Veggie Mince

Korean BBQ Veggie Mince

with Green Beans, Jasmine Rice and Crispy Onions

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This Korean BBQ Veggie 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
•Veggie
Allergens:
Soja
•Celery
•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

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soja May contain traces of: Glutenhaltiges Getreide)

50 grams

Gochujang Paste

(Contains: Soja)

10 grams

Vegetable Stock Paste

(Contains: Celery)

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains: Gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2626 kJ
Energy (kcal)628 kcal
Fat17.3 g
of which saturates7.1 g
Carbohydrate92 g
of which sugars15.4 g
Dietary Fibre8.6 g
Protein23.4 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid
•Medium Saucepan
•Garlic Press
•Large Saucepan

Instructions

Start the Rice
1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 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) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

Start the Sauce
3

a) Once hot, add the plant-based burgers and beans. Use a spoon to mash the burgers into a mince-like texture as it cooks. 

b) Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.

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 plant-based mince. 

c) Sprinkle over the crispy onions to finish. 

Enjoy!

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