Korean-Style Beef Pockets

Let's Cook

1. 1Cook the Beef

   5 min

   Heat a pan over medium-high heat. Add the extra lean beef mince and cook, breaking it up with a spatula, until browned and fully cooked, reaching an internal temperature of 160°F (71°C).

2. 2Add Sauce Ingredients

   5 min

   To the cooked beef, add soy sauce, brown sugar, sesame oil, rice wine vinegar, grated ginger, minced garlic, and gochujang. Stir well and let it simmer for 3-5 minutes until the mixture is glossy and slightly sticky, ensuring the ground beef has reached a safe internal temperature of 160°F (71°C). Remove from heat.

3. 3Prepare Tortillas

   5 min

   Preheat the oven to 180°C (350°F) and line a baking tray with baking paper. If the tortillas are stiff, lightly dip them in water, then cut each tortilla in half.

4. 4Assemble the Pockets

   Spoon the beef mixture into the center of each tortilla half. Top with grated mozzarella cheese and fold the tortillas into triangles.

5. 5Bake the Pockets

   25 min

   Arrange the folded tortillas on the prepared baking tray. Sprinkle with a little extra mozzarella cheese and bake in the preheated oven for 20-25 minutes, or until they are deeply golden and crisp.

6. 6Garnish and Serve

   Once baked, remove the pockets from the oven and finish with finely sliced spring onion and a drizzle of chilli oil before serving.