Spicy Gochujang & Beef High Protein Smash

Method

1. Get your eggs on to start. Bring a pan of water to the boil. Once boiling, carefully lower in the eggs and cook for 8 mins. Transfer to a bowl of cold water to cool, then carefully peel off the shells.
2. Meanwhile, heat a splash of olive oil in a non-stick frying pan over a medium-high heat. Add the beef mince and cook for 3-4 mins, breaking it up with a spoon, until starting to brown.
3. Crush in the garlic and grate in the ginger, then add the soy sauce, brown sugar, sesame oil, rice wine vinegar and gochujang. If you don't have gochujang, swap in a mild chilli paste plus a pinch of sugar. Stir well and keep cooking for a further 3-4 mins, until the mince is fully cooked through and well coated. Remove from the heat.
4. While the mince cooks, roughly chop the kimchi, then squeeze out the excess juice with a tea towel. Slice the spring onions and set aside.
5. Tip the cooked mince into a bowl along with the peeled eggs, kimchi, cream cheese, the juice of the lime and most of the spring onions. Then, using a pizza cutter, smash everything together until nicely mashed and mixed. Season with salt and black pepper to taste. Use light cream cheese rather than full-fat to keep this high protein and low calorie.
6. To serve, toast the bread and dollop the smash on each slice. Scatter over with the remaining spring onions and a sprinkle of sesame seeds. If you'd fine increasing the cals slightly you could also drizzle with crispy chilli oil.