Ingredients:

Allergens in bold

Soy Sauce (gluten, soya)

Gochujang Paste (gluten)

Crushed Garlic (sulphur dioxide and sulphites)

Crushed Ginger (sulphur dioxide and sulphites)

Honey

Pork Chops

Gochugaru Flakes

Rice Wine Vinegar

Palm Sugar

Cucumber

Broccoli

Spring Onion

Red Chilli

Jasmine Rice

Nutritional Information:

Per serving: Energy (kcal) 596 Fat 8g of which saturates 2g Carbohydrates 95g of which sugars 26g Protein 43g Salt 3.25g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Korean cuisine has always involved jang, the name for a variety of soy-based fermented sauces. Soy sauce itself is a type of ‘jang’, as is the soybean paste left over once the sauce has been brewed and strained. Jang used to be spiced with various local varieties of peppercorn; but ever since gochu-jang (a soybean paste infused with deep red Korean dried chilli powder) arrived, it has defined so much about South Korean cuisine. Smoky, sweet, and intensely savoury, it pairs well with ingredients like honey and soy that can amplify its key flavours while softening its spiciness, as in these decadently marinated pork chops.

• Preparation time:

  For 2 - 25 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 55 mins