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Prep Time
35 min
Cuisine
Asian
These Korean pork patties are inspired by tteok-galbi, small oblong beauties flavoured with miso and onion and cooked in a sweet, sticky sauce. We've served this with fragrant basmati rice and a kimchi-inspired spicy salad. Seoul food! (Dairy-free: see our FAQs for details).
Prep Time
35 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 789 kJ 188 kcal |
3321 kJ 793 kcal |
Fat of which saturates |
9.6 g 2.6 g |
40.3 g 11 g |
Carbohydrate of which sugars |
18.6 g 4.3 g |
78.5 g 17.9 g |
Fibre | 0.9 g | 3.9 g |
Protein | 8.1 g | 34.3 g |
Salt | 0.89 g | 3.76 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Peel and grate the brown onion[s]
Combine the pork mince with the grated onion, miso paste and panko breadcrumbs and give everything a good mix up until fully combined
Divide the pork mixture into 4 [8] and shape into patties
Pop them in the fridge until later
Tip: chilling the patties will help them hold their shape when you cook them
Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat
Once hot, add the chilled patties and cook for 4-5 min on each side or until browned on both sides
Meanwhile, combine the mayonnaise, chipotle paste (Can't handle the heat? Go easy!), toasted sesame oil and a pinch of salt in a large bowl – this is your Korean dressing
Combine the soy sauce and honey in a separate bowl
Shred the little gem lettuce[s]
Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Trim, then slice the spring onions finely
Once the patties have browned, add the soy & honey to the pan
Cook for a further 3-4 min, turning the patties frequently so that they are coated in the sticky glaze
Add the shredded lettuce, carrot ribbons and spring onions to the Korean dressing and give everything a good mix up
Serve the Korean patties over the rice, spoon over any remaining sauce and sprinkle with the toasted sesame seeds
Serve the spicy salad to the side
Enjoy!