Pork, beef & lamb· DF

Korean Bulgogi Beef Mince

Name: Korean Bulgogi Beef Mince
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: Korean
Ingredients: 500g beef mince (10% fat); 250g carrots, matchsticks; 1 (150g) onion, sliced; 1 (150g) ripe pear, grated; 200g green beans, 2cm lengths; 4 cloves (20g) garlic; 20g fresh ginger; 45ml soy sauce; 15g light brown sugar; 15g (1 tbsp) gochujang; 15ml sesame oil; 4 (60g) spring onions, sliced; 10ml rapeseed oil; 100ml water

Sweet-savoury beef mince with soy, garlic, ginger, grated pear and sesame, with carrot and spring onions.

makes 17 blocks, about 46p each

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BatchJoy

batchjoy.com/recipes/korean-bulgogi-beef-mince/

Illustration of a bowl of Korean Bulgogi Beef Mince

Time: 30 min12 min prep · 18 min cook
Makes: 17 blocks
Cost per blockPer block: 46p
Calories per blockCalories: 78 kcal
Spice: 2 of 5

You’ll need

Batch size

blocks

500gbeef mince (10% fat)
250gcarrots, matchsticks
1 (150g)onion, sliced
1 (150g)ripe pear, grated
200ggreen beans, 2cm lengths
4 cloves (20g)garlic
20gfresh ginger
45mlsoy sauce
15glight brown sugar
15g (1 tbsp)gochujang
15mlsesame oil
4 (60g)spring onions, sliced
10mlrapeseed oil
100mlwater

Allergens: Gluten, Sesame, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Rice with a fried egg and kimchi · Lettuce wraps · Noodles with cucumber

Method

Step 1: Heat the oil in a large pan or wok over a high heat and fry the mince for 8 minutes until browned and crisp in places.
Step 2: Add the onion, carrots and green beans and stir-fry for 4 minutes. Add the garlic and ginger for 1 minute.
Step 3: Mix the soy, sugar, gochujang, pear and water and pour in. Simmer for 5 minutes until glossy and most of the liquid has gone.
Step 4: Off the heat, stir in the sesame oil and spring onions.
Step 5: Cool quickly and freeze in 70g blocks.

Hotter: double the gochujang and add 1 tsp gochugaru.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	78	7.1g	6.6g	3g	1.4g	0.54g
Per 3 blocks	234	21.3g	19.8g	9g	4.2g	1.62g

Cook’s notes

The pear tenderises the meat and adds sweetness; a grated apple works too.
Sprinkle sesame seeds over at serving.
Leave out the gochujang for a spice-1 version for children.

Serve it

Rice with a fried egg and kimchi · Lettuce wraps · Noodles with cucumber.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 234 kcal and 21.3g protein before rice, bread or potatoes.

Korean Bulgogi Beef Mince questions

Can I use pork or turkey mince?

Pork mince works well and is just as good with the soy, pear and sesame. Turkey mince is leaner and browns less readily, so let it fry undisturbed for a few minutes at a time to get some colour.

Can I make it gluten-free?

Use tamari instead of soy sauce. Most gochujang contains wheat, so look for a gluten-free one or leave it out.

Why fry the mince until it's crisp?

The crisp, browned edges stand in for the charred edges of grilled bulgogi and add a lot of flavour. They also mean the meat isn't sitting in its own liquid when the sauce goes in, so it reduces to a glossy coating.