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£2.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Rinse the rice, then place in a bowl with 500ml cold water and set aside to soak. Meanwhile, heat the oil in a large saucepan and cook the pork and garlic for 5-10 minutes, until lightly browned.
Stir the kimchi and gochujang paste into the pan and cook for 1 minute. Using a fine sieve, strain the water from the rice into the pan. Stir well, then cover and simmer for 10 minutes.
3 Meanwhile, put the rice into a separate saucepan and pour over 600ml cold water. Add a little salt, then cover and simmer for 10 minutes, until the rice is tender and the liquid has been absorbed. Turn off the heat and allow to rest, covered.
Halve the block of tofu lengthways, then cut into 1cm slices. Stir the stew, then lay the tofu slices on top. Scatter over the salad onions. Cover and cook for 5-10 minutes more until the pork is cooked through with no pink meat and juices that run clear. Check the seasoning and serve with the rice.
For a finer, soup-style texture, the diced pork can be swapped for mince and the tofu crumbled rather than sliced.
Typical values per serving when made using specific products in recipe
Energy | 1,949kJ/ 464kcals |
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Fat | 16g |
Saturated Fat | 4.9g |
Carbohydrates | 50g |
Sugars | 6.9g |
Fibre | 3g |
Protein | 28g |
Salt | 2.5g |
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