Spicy Gochujang & Beef High Protein Smash

Name: Spicy Gochujang & Beef High Protein Smash
Prep time: 16 min
Cook time: 4 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 ea eggs; 720 g 5% fat beef mince; 4 ea garlic cloves; 10 g fresh ginger; 90 ml soy sauce; 8 g light brown sugar; 5 ml sesame oil; 20 ml rice wine vinegar; 40 g gochujang; 160 g kimchi; 60 g light cream cheese; 4 ea limes; 1 ea low-calorie cooking oil spray; 60 g spring onions; 6 g sesame seeds; 4 slice low-calorie bread

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 Prep 16 min Ready in 20 min

BeefSpicyAsian

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

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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What it costs, and where to buy it

We couldn’t price enough of this recipe to say what it costs yet.

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

Method

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.
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.
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.
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.
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.
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.