Slow Cooked Korean Style BBQ Beef Mince
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Slow Cooked Korean Style BBQ Beef Mince

Slow Cooked Korean Style BBQ Beef Mince

with Rice, Green Beans and Roasted Sesame Seeds

Prepped in 10
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 time10 minutes


serving amount

240 grams

British Beef Mince

2 unit(s)

Garlic Clove

80 grams

Green Beans

1 carton(s)

Tomato Passata

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

50 grams

Gochujang Paste

(Contains Soya)

150 grams

Basmati Rice

32 grams

BBQ Sauce

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

1 tsp



Nutritional information

Energy (kJ)2835 kJ
Energy (kcal)678 kcal
Fat22.5 g
of which saturates8.9 g
Carbohydrate83.3 g
of which sugars16.5 g
Protein37.3 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Oven-Proof Pan
Chopping Board
Garlic Press
Lidded saucepan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a large, wide-bottomed ovenproof pan on medium-high heat (no oil). TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.


Once the oil is hot, add the beef mince. 

Fry until the mince has browned, 4-5 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. 


While the beef cooks, peel and grate the garlic (or use a garlic press)

Trim and halve the green beans.

Once the mince has browned, add the garlic to the beef and stir-fry, 30 secs.

Pour the passata, soy sauce, gochujang, sugar and water for the sauce (see pantry for both amounts) into the pan and stir to combine. 


Bring the sauce up to the boil, add the green beans, then pop a lid on the pan (or cover with some foil) and bake on the middle shelf of your oven until the mince is tender and the sauce has thickened, 20-25 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.


While the beef cooks, 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).


When everything's ready, remove the beef from the oven and stir through the BBQ sauce. Taste and season with salt and pepper. Add a splash of water if it's a little too thick.

Fluff up the rice with a fork and share between your bowls.

Top with your BBQ beef mince and sprinkle over the sesame seeds to finish.



Step 2 MOD: If you’ve chosen to get beef mince instead of pork, cook the recipe in the same way.