Korean Style Gochujang Beef Rice Bowl
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Korean Style Gochujang Beef Rice Bowl

Korean Style Gochujang Beef Rice Bowl

with Sesame Green Beans and Pickled Carrot

Tags:
Calorie Smart
Spicy
Allergens:
Sesame
Soya
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

100 grams

Jasmine Rice

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

2 unit(s)

Garlic Clove

150 grams

Green Beans

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

240 grams

British Beef Mince

50 grams

Gochujang Paste

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Honey

Not included in your delivery

200 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2432 kJ
Energy (kcal)581 kcal
Fat22.3 g
of which saturates9 g
Carbohydrate62.4 g
of which sugars19.2 g
Protein34.7 g
Salt3.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Chopping Board
Grater
Peeler
Small Bowl
Knife
Bowl
Aluminum Foil
Large Frying Pan

Instructions

1

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).

2

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Pop the carrot ribbons into a small bowl and add the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set your pickle aside.

Peel and grate the garlic (or use a garlic press). Trim the green beans. 

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. 

Turn the heat down to medium, then add half the garlic and stir-fry for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Sprinkle over the sesame seeds and stir-fry for 1 min more. Season with salt and pepper.

Transfer the beans to a bowl and cover to keep warm.

4

Pop the (now empty) frying pan back on medium-high heat - no need to clean as any remaining sesame seeds in the pan will add to the flavour.

Add the beef mince and fry until browned, 5-6 mins. Use a 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. It's cooked when no longer pink in the middle.

5

Add the garlic to the beef and cook for 1 min.

Stir through the gochujang paste, soy sauce, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

6

When everything's ready, fluff up the rice with a fork and stir through the carrot pickling liquid, then share between your bowls. 

Top with the gochujang beef, sesame green beans and pickled carrot in separate sections.

Enjoy!