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


  • 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.

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