eCook Meal
Korean Lamb Bowl
with a zingy cucumber & pickled onion chopped salad
Lamb & potatoes are a South African staple, but let’s open up a whole new culinary world for you with this protein, Chef! Pops of plump green edamame beans feature in a bed of steaming jasmine rice, which is topped with the most flavourful Korean-spiced, umami-loaded sauce coating browned lamb mince. Served with a cooling cucumber salsa to balance the heat.
Serving guide
Choose your portion size.
RICE WITH A TWIST
Rinse the rice and place it in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and add the edamame beans. Place the lid back on the pot and steam for 8-10 minutes. Fluff with a fork and cover.
ADD THE UMAMI
Boil the kettle. Dilute the slurry base with 50ml [100ml]|#7DA0D7 of hot water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the diluted slurry base, the spicy Korean sauce and ½ of the rice wine vinegar. Simmer until the sauce has thickened, 4-5 minutes. Remove from the heat and season.
FOR THE FRESHNESS
In a bowl, combine the Cucumber, pickled onion, ½ the coriander and the remaining rice wine vinegar. Season.
BOWL 'EM OVER
Bowl up the rice, topped with the mince and the pickled Cucumber salsa, plating it poké bowl style. Garnish with the remaining coriander and sesame seeds. Dinner is served, Chef!
Jasmine Rice - 75ml
Edamame Beans - 50g
Slurry Base - 10ml
Free-range Lamb Mince - 150g
Spicy Korean Sauce - 50ml
Cucumber - 100g
Pickled Onions - 30g
Fresh Coriander - 3g
Rice Wine Vinegar - 30ml
White Sesame Seeds - 5ml
RICE WITH A TWIST
Rinse the rice and place it in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and add the edamame beans. Place the lid back on the pot and steam for 8-10 minutes. Fluff with a fork and cover.
ADD THE UMAMI
Boil the kettle. Dilute the slurry base with 50ml [100ml]|#7DA0D7 of hot water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the diluted slurry base, the spicy Korean sauce and ½ of the rice wine vinegar. Simmer until the sauce has thickened, 4-5 minutes. Remove from the heat and season.
FOR THE FRESHNESS
In a bowl, combine the Cucumber, pickled onion, ½ the coriander and the remaining rice wine vinegar. Season.
BOWL 'EM OVER
Bowl up the rice, topped with the mince and the pickled Cucumber salsa, plating it poké bowl style. Garnish with the remaining coriander and sesame seeds. Dinner is served, Chef!
Jasmine Rice - 150ml
Edamame Beans - 100g
Slurry Base - 20ml
Free-range Lamb Mince - 300g
Spicy Korean Sauce - 100ml
Cucumber - 200g
Pickled Onions - 60g
Fresh Coriander - 5g
Rice Wine Vinegar - 60ml
White Sesame Seeds - 10ml
RICE WITH A TWIST
Rinse the rice and place it in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and add the edamame beans. Place the lid back on the pot and steam for 8-10 minutes. Fluff with a fork and cover.
ADD THE UMAMI
Boil the kettle. Dilute the slurry base with 150ml [200ml]|#7DA0D7 of hot water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diluted slurry base, the spicy Korean sauce and ½ of the rice wine vinegar. Simmer until the sauce has thickened, 6-8 minutes. Remove from the heat and season.
FOR THE FRESHNESS
In a bowl, combine the Cucumber, pickled onion, ½ the coriander and the remaining rice wine vinegar. Season.
BOWL 'EM OVER
Bowl up the rice, topped with the mince and the pickled Cucumber salsa, plating it poké bowl style. Garnish with the remaining coriander and sesame seeds. Dinner is served, Chef!
Jasmine Rice - 225ml
Edamame Beans - 150g
Slurry Base - 30ml
Free-range Lamb Mince - 450g
Spicy Korean Sauce - 150ml
Cucumber - 300g
Pickled Onions - 90g
Fresh Coriander - 8g
Rice Wine Vinegar - 90ml
White Sesame Seeds - 15ml
RICE WITH A TWIST
Rinse the rice and place it in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and add the edamame beans. Place the lid back on the pot and steam for 8-10 minutes. Fluff with a fork and cover.
ADD THE UMAMI
Boil the kettle. Dilute the slurry base with 150ml [200ml]|#7DA0D7 of hot water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diluted slurry base, the spicy Korean sauce and ½ of the rice wine vinegar. Simmer until the sauce has thickened, 6-8 minutes. Remove from the heat and season.
FOR THE FRESHNESS
In a bowl, combine the Cucumber, pickled onion, ½ the coriander and the remaining rice wine vinegar. Season.
BOWL 'EM OVER
Bowl up the rice, topped with the mince and the pickled Cucumber salsa, plating it poké bowl style. Garnish with the remaining coriander and sesame seeds. Dinner is served, Chef!
Jasmine Rice - 300ml
Edamame Beans - 200g
Slurry Base - 40ml
Free-range Lamb Mince - 600g
Spicy Korean Sauce - 200ml
Cucumber - 400g
Pickled Onions - 120g
Fresh Coriander - 10g
Rice Wine Vinegar - 125ml
White Sesame Seeds - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R329.94
for 4 servings · R82.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Pickled Onions needs 120 gMild Pickled Onions 780 g 780 g at R69.99 · 15% of packR10.77
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R129.99 · 1.20× packR155.99
Not in the Woolies basket — source these elsewhere:
- Spicy Korean Sauce
- Slurry Base
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Korean Lamb Bowl?
The preparation time for Korean Lamb Bowl with a zingy cucumber & pickled onion chopped salad is between 15 and 20 minutes.
What is the total time required to make Korean Lamb Bowl with a zingy cucumber & pickled onion chopped salad?
The total time required to make Korean Lamb Bowl with a zingy cucumber & pickled onion chopped salad is between 20 and 25 minutes.
How many servings does Korean Lamb Bowl provide?
4 servings
What are the main ingredients in Korean Lamb Bowl?
Cucumber, Edamame Beans, Free-range Lamb Mince, Fresh Coriander, Jasmine Rice, Pickled Onions, Rice Wine Vinegar, Slurry Base, Spicy Korean Sauce, White Sesame Seeds
What is the nutritional information of Korean Lamb Bowl?
Calories: 915, Carbs: 98 grams, Fat: grams, Protein: 49.6 grams, Sugar: 29.2 grams, Salt: 1445 grams
How do I prepare Korean Lamb Bowl?
BOWL 'EM OVER: Bowl up the rice, topped with the mince and the pickled cucumber salsa, plating it poké bowl style. Garnish with the remaining coriander and sesame seeds. Dinner is served, Chef! FOR THE FRESHNESS: In a bowl, combine the cucumber, pickled onion, ½ the coriander and the remaining rice wine vinegar. Season. ADD THE UMAMI: Boil the kettle. Dilute the slurry base with 50ml [100ml]|#7DA0D7 of hot water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the diluted slurry base, the spicy Korean sauce and ½ of the rice wine vinegar. Simmer until the sauce has thickened, 4-5 minutes. Remove from the heat and season. RICE WITH A TWIST: Rinse the rice and place it in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and add the edamame beans. Place the lid back on the pot and steam for 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Korean Lamb Bowl?
Cucumber, Edamame Beans, Free-range Lamb Mince, Fresh Coriander, Jasmine Rice, Pickled Onions, Rice Wine Vinegar, Slurry Base, Spicy Korean Sauce, White Sesame Seeds
How many calories does Korean Lamb Bowl have?
915 calories
How much fat content does Korean Lamb Bowl have?
grams