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.
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.
Ingredients
240 grams
British 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
Nutritional information
Utensils
Instructions
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 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 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.
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 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).
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!
