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Korean haggis

Published: January 21, 2018 at 12:31 PM

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Serves 6

Easy

Total time: 45 mins

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Check out this Korean haggis from Temper City, Neil Rankin's newest restaurant in London. This easy recipe is low in calories and makes a great dinner party side

Low calorie

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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.

Ingredients

Nutrition

• 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: per serving

• kcal367

  low

• fat10.6g

• saturates2.7g

• carbs45.4g

• sugars13.6g

• fibre9.7g

• protein17.5g

• salt2.9g

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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.

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