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.
Gochujang-spiced Lamb with Tamari Brown Rice, Pickled Cabbage & Cucumber
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.
Prep in 10
High protein
5 plants
Serving size
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
Nutritional Information
Calories: 642
Protein: 38g
Carbs: 54g
Fat: 30g
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)
Nutritional Information
Calories: 652
Protein: 39g
Carbs: 54g
Fat: 30g
Gochujang-spiced Lamb with Tamari Brown Rice, Pickled Cabbage & Cucumber
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.
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Cooking Instructions
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
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