Gochujang Lamb Bibimpap Bowl
with Pickled Cucumber and Garlicky Pak Choi
Koftas (also known as 'kofte') are a popular type of meatball style dish. These Korean Inspired Glazed Lamb Koftas use the popular Korean condiment gochujang for a savoury-sweet flavour and are perfect for a balanced lifestyle.
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.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
1 unit(s)
Pak Choi
1 unit(s)
Garlic Clove
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
200 grams
Lamb Mince
50 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
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.
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).
Meanwhile, trim the cucumber and slice into 0.5cm thick rounds.
In a medium bowl, combine the rice vinegar and sugar (see pantry for amount). Season with salt and pepper. Add the cucumber and toss to coat.
Set aside to pickle.
Next, trim the pak choi, then thinly slice widthways.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins.
Add the garlic and half the soy sauce. Cook until fragrant, 30 secs.
Transfer to a bowl and cover to keep warm.
Return the (now empty) frying pan to medium-high heat (no oil).
Once the pan is hot, add the lamb mince and cook until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Once cooked, add the gochujang, honey, water for the sauce (see pantry for amount) and remaining soy sauce to the lamb.
Stir to combine, bring to the boil and simmer until thickened, 2-3 mins.
Remove from the heat.
When everything's ready, fluff up the rice with a fork and stir through the pickling liquid from the cucumber bowl. Share between your serving bowls.
Top with the gochujang lamb, pickled cucumber and pak choi in sections.
Sprinkle over the sesame seeds to finish.
Enjoy!
