Korean Style BBQ Pork Mince

Name: Korean Style BBQ Pork 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; 240 grams British Pork Mince; 50 grams Gochujang Paste; 10 milliliter(s) Soy Sauce; 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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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: Soya, Wheat, Cereals containing gluten)

48 grams

BBQ Sauce

1 sachet(s)

Crispy Onions

(Contains: Wheat, 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)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

Salt2.8 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

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).

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.

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.

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.