Slow cooker Korean beef and rice pot

Slow cooker Korean beef and rice pot

A nice easy recipe from Simply Nigella.

Serves 6

500g minced beef
200g short grain brown rice
1 x 400g can chopped tomatoes
4 tbsp gochujang paste
4 tbsp soy sauce
300g beansprouts

Put the beef and rice into the slow cooker.

Add the tin of tomatoes, fill the empty can with cold water and add that to the slow cooker, add the gochujang paste and soy sauce and mix all together.

Put on the lid and cook for 4 hours on low by which time the beef will be tender and the rice will have absorbed the liquid.  The mixture willbe thick and sticky.

Put the beansprouts into a large bowl.  Pour over boiling water to cover them. Let them stand for 1 minute then drain and stir into the beef and sticky rice. Put the lid back on for 5 minutes then serve.

My notes:

For Slimming World the Gochuhang paste works out at 9 syns for the whole recipe. You could use tomato puree and fresh chillis for free. Use 5% fat mince.

I reckon jasmine rice would work with this if you couldn't get short grain brown ( I got it at Holland and Barratt)