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Spicy Gochujang & Beef High Protein Smash

Recipe from Mob - delicious, healthy midweek cooking · original post · full recipe on mob.co.uk

Another day, another high protein smash. This ones's got punchy, umami-packed beef mince loaded with kimchi, gochujang and lime. Get stuck in.

Serves 4 20 min
beefspicyasian
More from @mob

Ingredients

  • eggs4 ea
  • 5% fat beef mince720 g
  • garlic cloves4 ea
  • fresh ginger10 g
  • soy sauce90 ml
  • light brown sugar8 g
  • sesame oil5 ml
  • rice wine vinegar20 ml
  • gochujang40 g
  • kimchi160 g
  • light cream cheese60 g
  • limes4 ea
  • low-calorie cooking oil spray1 ea
  • spring onions60 g
  • sesame seeds6 g
  • low-calorie bread4 slice

Method

  1. Get your eggs on to start. Bring a pan of water to the boil. Once boiling, carefully lower in the eggs and cook for 8 mins. Transfer to a bowl of cold water to cool, then carefully peel off the shells.
  2. Meanwhile, heat a splash of olive oil in a non-stick frying pan over a medium-high heat. Add the beef mince and cook for 3-4 mins, breaking it up with a spoon, until starting to brown.
  3. Crush in the garlic and grate in the ginger, then add the soy sauce, brown sugar, sesame oil, rice wine vinegar and gochujang. If you don't have gochujang, swap in a mild chilli paste plus a pinch of sugar. Stir well and keep cooking for a further 3-4 mins, until the mince is fully cooked through and well coated. Remove from the heat.
  4. While the mince cooks, roughly chop the kimchi, then squeeze out the excess juice with a tea towel. Slice the spring onions and set aside.
  5. Tip the cooked mince into a bowl along with the peeled eggs, kimchi, cream cheese, the juice of the lime and most of the spring onions. Then, using a pizza cutter, smash everything together until nicely mashed and mixed. Season with salt and black pepper to taste. Use light cream cheese rather than full-fat to keep this high protein and low calorie.
  6. To serve, toast the bread and dollop the smash on each slice. Scatter over with the remaining spring onions and a sprinkle of sesame seeds. If you'd fine increasing the cals slightly you could also drizzle with crispy chilli oil.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

  • Vegetarian

    Spicy Gochujang & Plant-Based Mince High Protein Smash

    • 720 g Plant-based mince instead of 5% fat beef mince
    • 160 g Vegan kimchi instead of kimchi

    Brown the plant-based mince for 2 to 3 minutes rather than 3 to 4, then add the sauce and cook a further 2 to 3 minutes until glossy.

  • Gluten-free

    • 90 ml Tamari instead of soy sauce
    • 40 g Gluten-free gochujang instead of gochujang
    • 140 g Gluten-free bread instead of low-calorie bread

    Use the tamari and gluten-free gochujang exactly as written and toast the gluten-free bread a little longer for a firm base; timings are otherwise unchanged.

  • Dairy-free

    • 60 g Dairy-free cream cheese instead of light cream cheese

    Smash in the dairy-free cream cheese exactly as written; nothing else changes.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

  • eggs · 4 items
  • 5% fat beef mince · 720 g
  • garlic cloves · 4 items
  • fresh ginger · 10 g
  • soy sauce · 90 ml
  • light brown sugar · 8 g
  • sesame oil · 5 ml
  • rice wine vinegar · 20 ml
  • gochujang · 40 g
  • kimchi · 160 g
  • light cream cheese · 60 g
  • limes · 4 items
  • low-calorie cooking oil spray · 1 item
  • spring onions · 60 g
  • sesame seeds · 6 g
  • low-calorie bread · 4 slice