The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style BBQ Lamb Bowl with Brown Rice & Pickled Slaw
Tender British lamb, coated in spicy gochujang paste. A pickled slaw, starring vibrant carrot and bright purple cabbage. Fresh cucumber ribbons to balance the heat. Fluffy brown rice to soak up all the flavour - this bowl truly pulls all the stops. Sprinkle with sesame seeds and spring onions, then dig in!
High protein
7 plants
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp sesame seeds (Sesame)
- 50g honey
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 500g lamb mince
- 2 unwaxed lime
- 3 spring onion
- 2 pak choi
- 1 cucumber
- 1 carrot
- 1 red cabbage
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 604
Protein: 33g
Carbs: 64g
Fat: 23g
Korean-style BBQ Lamb Bowl with Brown Rice & Pickled Slaw
Tender British lamb, coated in spicy gochujang paste. A pickled slaw, starring vibrant carrot and bright purple cabbage. Fresh cucumber ribbons to balance the heat. Fluffy brown rice to soak up all the flavour - this bowl truly pulls all the stops. Sprinkle with sesame seeds and spring onions, then dig in!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve, a grater & a peeler
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins until cooked, then drain and return to the pan
Make the pickled slaw & finish the prep
- Meanwhile, trim and finely slice the cabbage. Coarsely grate the carrot (peel optional)
- In the large bowl, mix together the chilli paste (for those who'd like the heat), juice from 1 lime and a pinch of salt. Add the cabbage and carrot and toss to coat, then set aside to pickle
- Slice the cucumber into 1/2cm thick half-moons. Trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onions, keeping the white and green parts separate
Fry the lamb
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the lamb and season with salt and pepper. Cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown
- Add the pak choi and spring onion whites and cook for another 2 mins, then stir in the gochujang paste, honey and 3 tbsp water. Simmer for 1-2 mins, until thickened slightly
- Add a squeeze of lime juice. Season to taste
Plate up
- Stir the tamari through the rice, then share between bowls topped with the lamb. Serve the pickled slaw and cucumber alongside
- Sprinkle with the sesame seeds and spring onion greens. Garnish with the remaining lime, cut into wedges
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