Advertisement

Try this recipe for Korean haggis, then also check out our classic haggis, neeps and tatties, mince and tatties, vegan haggis, cranachan and more Burns Night recipes.

  • 250g bulgar wheat
  • 1 tbsp rapeseed oil
  • 1 red onion
    finely diced
  • thumb-sized piece ginger
    grated
  • 3 cloves garlic
    crushed
  • 1 green chilli
    finely chopped
  • 250g gochujang
    (see notes below)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 375g duck offal
    finely chopped (see notes below)
  • a handful radishes
    finely sliced, to serve
  • 2 spring onions
    finely sliced
  • 1 tsp  sesame seeds
  • 2 little gem lettuce
    leaves separated, to serve

Nutrition:

  • kcal367
    low
  • fat10.6g
  • saturates2.7g
  • carbs45.4g
  • sugars13.6g
  • fibre9.7g
  • protein17.5g
  • salt2.9g

Method

  • step 1

    Cook the bulgar wheat in a large pan of lightly salted water following pack instructions.

  • step 2

    Meanwhile, heat the rapeseed oil in a frying pan and gently fry the onion, ginger, garlic and chilli for 5-10 minutes or until soft. Add the gochujang and spices, and cook for 2 minutes.

  • step 3

    Stir through the duck offal and cook for 5 minutes. Stir through the bulgar wheat with 100ml of water and mix well.

  • step 4

    Scoop into bowls and serve with the radishes, spring onions, sesame seeds and lettuce.

Gochujang is a Korean fermented chilli paste and can be found in the specialist ingredient aisles of large supermarkets. Ask your butcher for a mixture of duck liver, kidneys, heart and gizzards. Use up your leftover gochujang paste in our exciting Korean recipes here.

Korean Beef Bulgogi Bowl Recipe
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement