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Korean Style BBQ Pork Mince
Korean Style BBQ Pork Mince

Korean Style BBQ Pork Mince

with Green Beans, Jasmine Rice and Crispy Onions

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With hints of Korean flavour from gochujang and BBQ sauce, this Korean Style BBQ Pork Mince is ready in less than 25 minutes. Pile this tasty take on pork mince on top of jasmine rice, along with pak choi and crispy onions.

Tags:
Family Friendly
Allergens:
Soya
•Wheat
•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 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

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)3124 kJ
Energy (kcal)747 kcal
Fat30.5 g
of which saturates11.4 g
Carbohydrate85 g
of which sugars14.3 g
Dietary Fibre6.5 g
Protein32.6 g
Salt2.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Garlic Press
•Large Frying Pan

Instructions

PDF
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 0.25 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. Trim the pak choi, then thinly slice widthways.

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

Start the Sauce
3

a) Once the oil is 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), soy sauce, 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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