Korean Style Gochujang Beef Fried Rice
with Pak Choi and Peanuts
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Soya
Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.
Ingredients
150 grams
Basmati Rice
240 grams
British Beef Mince
25 grams
Salted Peanuts
(Contains: Peanut, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens)
2 unit(s)
Garlic Clove
50 grams
Gochujang Paste
(Contains: Soya)
50 grams
Teriyaki Sauce
(Contains: Soya, May contain traces of allergens, Soya)
15 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
1 unit(s)
Pak Choi
Not included in your delivery
50 milliliter(s)
Water for the Sauce
20 grams
Butter
2 tbsp
Mayonnaise
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, trim the pak choi, then thinly slice widthways.
b) Crush the peanuts in the unopened sachet using a rolling pin. Peel and grate the garlic (or use a garlic press).
c) 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.
a) Add the pak choi and garlic to the pan. Cook until fragrant, 1 min.
b) Stir in the gochujang, teriyaki, soy sauce and water for the sauce (see pantry for amount).
c) Lower the heat and simmer until slightly reduced, 2-3 mins.
a) Add the cooked rice to the pan and toss to coat in the sauce.
b) Stir through the butter (see pantry for amount) until melted.
c) Season with salt and pepper, then remove from the heat.
a) Share the beef fried rice between your bowls.
b) Drizzle over the mayo (see pantry for amount).
c) Finish with a sprinkle of peanuts.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's tasty, bold flavours, though some found it a bit bland or sweet.
- Ease of prep: Quick and easy to prepare, with several mentioning it took less time than expected.
- Suggestions: Consider adding more vegetables like spring onions for texture, or topping with a fried egg for extra flavour.
- Portions: Generally satisfying portion sizes, with some finding it enough for leftovers.
- Spice level: While some loved the spiciness, others suggested increasing the heat for a bolder taste.
