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Check out the latest recommended times in our Cooking Guidelines.
Korean Pork and Kimchi Stew with Sesame Cucumber
Korean Pork and Kimchi Stew with Sesame Cucumber
Prep in 10
High protein
New
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp sesame oil (Sesame)
- 6 spring onion
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 500g free-range diced pork
- 160g brown rice (brown rice (100%))
- 2 tsp sesame seeds (Sesame)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 50g kimchi (Soya, Celery, Mustard) (Chinese Leaf, Carrot, Raddish, Apple, Spring onion, Ginger, Garlic, Chilli, Dry Red Pepper Powder, Soy Sauce (water, soy beans, salt, spirit vinegar), Salt)
- 2 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 25g hot honey (Honey, Chili Extract)
- 1 cucumber
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pepper
Nutritional Information
Calories: 513
Protein: 35g
Carbs: 41g
Fat: 22g
Korean Pork and Kimchi Stew with Sesame Cucumber
Korean Pork and Kimchi Stew with Sesame Cucumber
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the stock cube in a jug with 200ml boiling water.
- Dice the cucumber into 2cm cubes and add them to a bowl with the sesame oil, sesame seeds and half the tamari. Leave to marinate.
- Deseed and thinly slice the pepper. Thinly slice the spring onions. Roughly chop the kimchi. Heat a medium frying pan with 1 tbsp oil on a medium-high heat. Add the pork and fry for 2-3 mins, until golden brown all over. Remove and transfer to a bowl.
- Keep the pan with another 1 tbsp oil on a medium-high heat and fry the pepper and three-quarters of the onion for 3-5 mins, until soft. Add the garlic and ginger paste, kimchi, honey, black bean paste, remaining tamari and the stock.Return the pork to the pan and simmer for 10 mins, until the sauce has thickened and clings to the meat.
- Serve the pork and sauce alongside the rice and cucumber salad. Drizzle any excess sesame dressing over the rice and cucumber. Garnish with the remaining sliced spring onions.
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