Ssamjang Pork Lettuce Cups
with Sweetcorn Fried Rice
Crunchy and green, lettuce cups are a fun way to involve a bit of veg into dinner. Their job is to hold all the ssamjang pork and veggies together. Doll out a helping of charred corn fried rice to the plate and this is one fun dinner that we can’t get enough of.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
1 head
cos lettuce
1 tin
sweetcorn
1 packet
Ssamjang Paste
(Contains Sesame, Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
pork mince
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bunch
Asian Greens
3 clove
garlic
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
½ tsp
rice wine vinegar
1
egg
(Contains Egg; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. • Add jasmine rice, chicken-style stock powder and a pinch of salt and cook, uncovered, over high heat until tender, 10 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, roughly chop Asian greens. Finely chop garlic. • Trim the end of cos lettuce, then separate the leaves. Drain the sweetcorn. • In a small bowl, combine ssamjang paste, oyster sauce, the sesame oil, brown sugar, ricewine vinegar and a splash of water.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add the Asian greens and 1/2 the garlic and cook until fragrant and slightly wilted, 1-2 minutes. • Remove from heat, then add ssamjang sauce mixture and stir to combine. Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to high heat. Cook sweetcorn until lightly browned, 4-5 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Push corn to one side of the pan, then add a drizzle of olive oil to empty side. Crack egg into pan and scramble until cooked through, 1 minute. • Add remaining garlic and cook until fragrant, 1 minute. Add soy sauce mix and cook until slightly reduced, 30 seconds. • Add cooked rice and stir until warmed through, 1-2 minutes.
• Spoon some ssamjang pork into each lettuce cup and divide between plates. • Serve with sweetcorn fried rice. Enjoy!