Slow Cooked Korean Style BBQ Pork Mince
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Slow Cooked Korean Style BBQ Pork Mince

Slow Cooked Korean Style BBQ Pork Mince

with Rice, Green Beans and Roasted Sesame Seeds

This Slow Cooked Korean Style BBQ Pork Mince is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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.

Tags:
Prepped in 10
Spicy
New
Allergens:
Soya
Sesame

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
DifficultyEasy

Ingredients

serving amount

240 grams

Pork Mince

2 unit(s)

Garlic Clove

80 grams

Green Beans

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

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

Sugar

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Nutritional information

Energy (kJ)3093 kJ
Energy (kcal)739 kcal
Fat29.7 g
of which saturates10.4 g
Carbohydrate88.2 g
of which sugars17.3 g
Protein34.1 g
Salt3.39 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Garlic Press
Lid
Medium Saucepan

Instructions

Get Started
1

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 hot, add the pork mince. 

Fry the Pork
2

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. 

Add the Flavour
3

While the pork 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 pork and stir-fry, 30 secs.

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

Slow Cook Your Mince
4

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.

Rice Time
5

While the pork 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 1/4 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).

Serve Up
6

When everything's ready, remove the pork 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 pork mince and sprinkle over the sesame seeds to finish.

Enjoy!