Quick Korean Mince Bowls

Ingredients

• 10ml sesame oil, total — staple
• 150g onion, finely diced — staple
• 200g carrot, finely diced
• 800g raw pork mince
• 15g garlic, crushed (about 5 cloves) — staple
• 2g ground ginger (about 1 tsp)
• 90ml soy sauce — staple
• 24g brown sugar — staple
• 15ml white vinegar — staple
• 10g cornflour
• 190ml beef stock (use 1 1/2 cubes if making from cubes) — staple
• 200g dry white rice, cooked to serve — staple
• 30g spring onions (half the bunch), sliced
• 400g cabbage, shredded (half the head)
• 300g broccoli, chopped small
• Sriracha, optional garnish (omit this week)

Method

1. Cook the measured rice. Heat the sesame oil in a large frying pan or wok. Add onion and carrot and soften for 5 minutes.
2. Add pork mince, break it up and cook 8–10 minutes until thoroughly browned. Drain excess rendered fat if needed, then stir in garlic and ground ginger.
3. Whisk soy sauce, brown sugar, white vinegar and cornflour; pour over the mince with the stock and stir.
4. Stir in broccoli, cover and simmer 3–4 minutes. Add cabbage and spring onions and toss until vegetables are tender, sauce coats the mince and everything is piping hot. Add water as needed.
5. Serve all the vegetables and mince together over the measured rice. Omit the optional Sriracha this week.

Notes

- Pork mince replaces beef on price per gram of protein. Ground ginger and white vinegar replace jar ginger and cider vinegar; cabbage replaces bok choy and is cooked into the mince with broccoli. - Brown sugar and sesame oil are reduced to retain the calorie/protein ratio cap with pork. Estimates include all meat fat, rice and cooking oil; no side dish or additional rice. - Cooked in-meal vegetables: 232.5g per serve (excluding onion, canned tomato and potatoes). - Estimated macros include all served carbs, dairy and measured cooking oil. Raw meat protein estimates follow household guidance; brands and fat content vary. - Flexible proteins remain alternatives: compare suitable raw meats by price per gram of protein and recalculate portions for 40–50g protein per serve and at most 20 calories per gram. No lamb or unrequested steak. Cook all meat through.