Gochujang-spiced Lamb with Tamari Brown Rice, Pickled Cabbage & Cucumber

Serving size

1 person 2 people 4 people

Ingredients

80g brown rice

(100% Brown Rice)
1 tsp sesame seeds (Sesame)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
25g honey
2 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)
150g lamb mince
1 unwaxed lime
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 pak choi
1 midi cucumber
1 red cabbage

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	132Kcal	642Kcal
	553kJ	2688kJ
Fat	6.1g	30g
of which saturates	2.3g	11g
Carbohydrates	11g	54g
of which sugars	4.0g	20g
Protein	7.7g	38g
Salt	0.57g	2.7g
Fibre	1.5g	7.2g

Ingredients

80g brown rice (use half)

(100% Brown Rice)
1 tsp sesame seeds (use half) (Sesame)
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
1 pak choi (use half)
150g lamb mince
25g honey (use half)
1 unwaxed lime (use half)
1 red cabbage (use half)
2 tbsp gochujang paste (use half) (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)
1 midi cucumber (use half)

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	133Kcal	652Kcal
	556kJ	2729kJ
Fat	6.1g	30g
of which saturates	2.3g	11g
Carbohydrates	11g	54g
of which sugars	4.0g	20g
Protein	7.8g	39g
Salt	0.56g	2.8g
Fibre	1.5g	7.2g

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Prep in 10 High protein 5 plants

Gochujang-spiced Lamb with Tamari Brown Rice, Pickled Cabbage & Cucumber

Prep time: 10 mins

Total time: 30 mins

Cuisine: Korean

Food group: Lamb

Flavours straight from a Korean BBQ, packed with smoky, spicy goodness. British lamb mince in a sticky sauce with sweet honey and spicy gochujang. Dished up with nutty brown rice, pickled red cabbage and cooling cucumber.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a medium frying pan, a medium bowl & a sieve

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan

Make the pickled cabbage

Trim and finely slice the cabbage
In the medium bowl, combine the chilli paste (for those who'd like the heat), the juice from the lime and a pinch of salt and pepper. Add the cabbage and toss to coat, then set aside to pickle
Meanwhile, slice the cucumber into 1/2cm thick half-moons. Trim and cut the pak choi into bite-sized pieces

Get your simmer on

Heat the medium frying pan with 2 tsp oil on medium-high heat. Once hot, add the lamb and season with salt and pepper. Cook for 7 mins, breaking it up with a wooden spoon, until golden brown
Add the pak choi and cook for another 1 min, then stir in the gochujang paste, honey, half the tamari and 2 tbsp water (1 tbsp for 1 person). Simmer for 1-2 mins, until thickened

Finish the rice & plate up

Stir the remaining tamari through the rice, then share between bowls with the lamb, pickled cabbage and cucumber alongside. Sprinkle with the sesame seeds to finish