Korean Style BBQ Pork Rice Bowl

Name: Korean Style BBQ Pork Rice Bowl with Green Beans and Crispy Onions
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: 150 grams Jasmine Rice; 2 unit(s) Garlic Clove**; 80 grams Green Beans**; 240 grams British Pork Mince**; 1 carton(s) Tomato Passata; 50 grams Gochujang Paste; 10 grams Chicken Stock Paste; 32 grams BBQ Sauce; 1 sachet(s) Crispy Onions; 300 milliliter(s) Water for the Rice; 50 milliliter(s) Water for the Sauce

with Green Beans and Crispy Onions

Recipe Development TeamPublished on April 14, 2023

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Allergens:

Soya

•Cereals containing gluten

•Wheat

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.

Total30 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove**

80 grams

Green Beans**

240 grams

British Pork Mince**

1 carton(s)

Tomato Passata

50 grams

Gochujang Paste

(Contains: Soya)

10 grams

Chicken Stock Paste

32 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

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3170 kJ

Energy (kcal)758 kcal

Fat31 g

of which saturates11.6 g

Carbohydrate85.2 g

of which sugars14.6 g

Dietary Fibre6.3 g

Protein33.1 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Chopping Board

•Grater

•Knife

•Large Frying Pan

Cooking Instructions and Tips

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 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, peel and grate the garlic (or use a garlic press).

Trim the green beans, then cut into thirds.

Heat a large frying pan on medium-high heat (no oil).

Once the pan is hot, add the pork mince and green beans. Fry until the mince has browned and veg is tender, 6-8 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the garlic to the pan and stir-fry, 30 secs.

Stir through the passata, gochujang, chicken stock and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced slightly, 4-5 mins.

Once the sauce has reduced, stir through the BBQ sauce. Remove from the heat.

Taste, and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork.

When everything's ready, share the rice between your bowls.

Top with the Korean style BBQ pork. Sprinkle over the crispy onions to finish.

Enjoy!