Korean Plant-Based Mince Stir-Fry with Rice and Cheat's Kimchi

Updated at: Fri, 19 Apr 2024 12:26:07 GMT

Step 1

Cook rice Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.

Step 2

Prep ingredients Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion. Trim the beans and cut into thirds.

Step 3

Make cheat's kimchi Combine the chilli paste, 1 tbs white vinegar and ½ tsp salt in a large bowl. Add the carrot, cabbage and spring onion and, using your hands, massage the dressing into the veggies. Stand for 5-10 mins until needed.

Step 4

Brown mince Heat 1½ tbs vegetable oil in a medium frypan over high heat. Cook the plant-based mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the beans and tomato paste and cook, stirring often, for 4-5 mins until the beans are tender. Remove the pan from the heat.

Step 5

Serve up Drain the kimchi, reserving the pickling liquid, then squeeze out any excess liquid with your hands. Add 2 tbs pickling liquid to the mince mixture and stir to combine. Divide the rice, mince and beans and kimchi among bowls. Drizzle with 2 tbs vegan mayonnaise and enjoy!

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