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 Vegan BBQ B*ef with Kimchi Rice, Avocado & Pickled Salad
A classic Korean-style BBQ bowl, with a vegan twist: tender plant-based shredded b*ef, coated in a sweet and spicy gochujang maple BBQ sauce. Pair with fluffy brown rice, vibrant kimchi, creamy avocado and a tangy pickled salad, made with crunchy cucumber and bright carrot ribbons. This one's a real winner!
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 2 tsp sesame seeds (Sesame)
- 2 avocado
- 2 tbsp maple syrup (maple syrup(100%))
- 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)
- 360g vegan b*ef (water, pea protein, sunflower oil, sodium alginate, natural and smoked flavourings, veggie red colouring (carrot and radish concentrate), vegebrite malt colouring (malted barley extract), alcohol vinegar (10%))
- 1 handful of fresh coriander
- 4 spring onion
- 1 cucumber
- 2 carrot
- 50g kimchi (Chinese Cabbage (79%), Carrot (10%), Spring Onion (6%), Sea Salt, Chilli Powder, Ginger, Garlic)
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 645
Protein: 24g
Carbs: 61g
Fat: 33g
Korean-style Vegan BBQ B*ef with Kimchi Rice, Avocado & Pickled Salad
A classic Korean-style BBQ bowl, with a vegan twist: tender plant-based shredded b*ef, coated in a sweet and spicy gochujang maple BBQ sauce. Pair with fluffy brown rice, vibrant kimchi, creamy avocado and a tangy pickled salad, made with crunchy cucumber and bright carrot ribbons. This one's a real winner!
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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, 2 medium bowls & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Return to the pan and stir through the kimchi. Season with salt and pepper
Pickle the salad
- Peel the carrots and cucumber into ribbons
- In a medium bowl, combine the carrot and cucumber ribbons with the juice from the lime and a pinch of salt. Set aside to pickle
Get sizzling
- Thinly slice the spring onions. Roughly chop the coriander
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the spring onion and cook for 1-2 mins, until softened
- Add the vegan b*ef, gochujang paste and maple syrup and cook for a further 4 mins, until golden
- Stir through half the coriander. Season with salt and pepper
Finishing touches
- Cut the avocados into 1cm chunks
- In the other medium bowl, combine the avocado with the remaining coriander, 1 tsp olive oil and a pinch of salt
Plate up
- Serve into bowls, arranging the vegan b*ef, kimchi rice, avocado and pickled salad into sections. Garnish with the sesame seeds
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