Korean Haggis Recipe

Korean haggis

  • serves 6
  • Easy

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

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Ingredients

  • bulgar wheat 250g
  • rapeseed oil 1 tbsp
  • red onion 1, finely diced
  • ginger thumb-sized piece, grated
  • garlic 3 cloves, crushed
  • green chilli 1, finely chopped
  • gochujang 250g, (see notes below)
  • ground cinnamon ½ tsp
  • ground nutmeg ¼ tsp
  • duck offal 375g, finely chopped (see notes below)
  • radishes a handful, finely sliced, to serve
  • spring onions 2, finely sliced
  • sesame seeds 1 tsp 
  • little gem lettuce 2, leaves separated, to serve

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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Nutritional Information

  • Kcals 367
  • Fat 10.6g
  • Saturates 2.7g
  • Carbs 45.4g
  • Sugars 13.6g
  • Fibre 9.7g
  • Protein 17.5g
  • Salt 2.9g
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