Korean BBQ Veggie Mince

Name: Korean BBQ Veggie Mince with Green Beans, Jasmine Rice and Crispy Onions
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 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; 50 grams Gochujang Paste; 10 grams Vegetable Stock Paste; 48 grams BBQ Sauce; 1 sachet(s) Crispy Onions; 300 milliliter(s) Water for the Rice; 1 tsp Sugar for the Sauce; 100 milliliter(s) Water for the Sauce

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:

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

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soya May contain traces of: Cereals containing gluten)

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

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

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.

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.

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.

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.