Date posted: 12/06/2020

Vegan Korean mince bowl with stir-fried Asian greens

This vegan Korean recipe is loaded with flavour, quick to rustle up and packed full of hearty greens. Inspired by classic Korean beef bowls, this vegan Korean recipe substitutes meat for rich in protein, plant-based mince, making it a lighter option for the warmer months.

  • Serves 10
  • Timing: 30 mins
Votes: 0 Average: 0


Agave nectar 3½ tbsps
Dark brown sugar 3½ tbsps
Sesame oil 3½ tsps
Fresh lime juice 3½ tsps
Light, reduced salt soy sauce 50g
Water 5 tbsps
Garden Gourmet mince 800g
Spring onions, washed and thinly sliced 200g
Garlic, minced 20g
Ginger, peeled and grated 20g
Uncooked basmati rice 450g
Stir-fried Asian greens:
Sesame oil 2 tbsps
Garlic cloves, sliced 6
Piece ginger, peeled and shredded 5g
Long red chillies, sliced 2
Baby bok choy, halved 6
Choy sum, chopped 600g
Green beans, trimmed and sliced 300g
Hoi-sin sauce 50g
Low salt, light soy sauce 15g
Coriander 40g
Spring onions, washed and cut into thinly sliced scallions 5
Spring onions, washed and thinly sliced into scallions 5
Unsalted peanuts, chopped 100g
Sesame seeds 10g
Sriracha 30g
Coriander leaves 20g
Red chillies, sliced 2


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  1. For the Korean mince, first whisk together agave nectar, brown sugar, sesame oil, lime juice, soy sauce and water in a mixing bowl and set to one side.
  2. In a large pan, heat the sesame oil over a medium heat and add the garlic and ginger, sauté for 2-3 minutes then add the Garden Gourmet mince and agave nectar and fry for 6-8 minutes. Then take off the heat and allow to cool. Once cooled add the sliced spring onions.
  3. Cook the rice according to pack instructions and set to one side, keeping warm.
  4. For the Asian greens: heat the oil in a large wok over high heat, add the garlic, ginger, chilli and cook for 1 minute or until crispy. Remove the garlic mixture from the oil and set aside. Add the bok choy, choy sum and beans to the wok and cook, stirring, for 3-4 minutes. Add the hoi-sin sauce and soy sauce and cook, stirring, for a further 1-2 minutes or until the greens are tender and then place in a large serving dish. Top the Asian greens with the crispy garlic mixture and spring onion scallions.
  5. To serve: divide the warm rice into ten bowls then add the mince into each bowl.
  6. Garnish each bowl with spring onions, peanuts, sesame seeds, sliced chilli, coriander and drizzle with hot siracha sauce.  
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