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  • 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
  • fat10.6g
  • saturates2.7g
  • carbs45.4g
  • sugars13.6g
  • fibre9.7g
  • protein17.5g
  • salt2.9g

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.