Korean BBQ Veggie Mince
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Korean BBQ Veggie Mince

Korean BBQ Veggie Mince

with Green Beans, Jasmine Rice and Crispy Onions

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
Calorie Smart
Veggie
Allergens:
Soya
Celery
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
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 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

sideBannerName

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
Protein23.4 g
Salt4.22 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) 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 1/4 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).

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.

Start the Sauce
3

a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat.

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

c) 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!

Meal right image

Explore Similar Recipes

Meal left image