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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, sesame, egg)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Peel and grate the brown onion[s]
2
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
3
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
4
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
5
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
6
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
7
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
8
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