Korean BBQ Beef & Cheese Puff Pastry Pockets with Spicy Mayo
Korean BBQ Beef & Cheese Puff Pastry Pockets with Spicy Mayo
Ingredients
For the Korean BBQ Beef Filling
- 1 1/2 pounds beef ribeye, thinly sliced against the grain
- 1 large white onion, thinly sliced
- 1/2 cup green onions, chopped into 1-inch pieces
- 4 cloves garlic, finely minced
- 1 green apple, grated
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame seeds, for garnish during cooking
For the Spicy Mayo
- 2 large eggs
- 1 cup vegetable oil, or other neutral oil
- 1 tablespoon mayonnaise
- 2 tablespoons Gochujang
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
For Assembly
- 2 sheets puff pastry, thawed
- 8 slices American cheese
- 1 large egg, whisked, for egg wash
Instructions
- 1
In a large bowl, combine the thinly sliced beef, sliced white onion, 1-inch chopped green onions, minced garlic, grated green apple, soy sauce, sesame oil, brown sugar, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the beef is coated. Let marinate for at least 15 minutes while preparing the mayo.
⏱️ 15 min
- 2
For the spicy mayo, crack the 2 large eggs into a tall, narrow container suitable for an immersion blender. Add the vegetable oil and 1 tablespoon of mayonnaise. Place the immersion blender at the bottom of the container and blend until a thick mayonnaise forms. Then, add the Gochujang, sriracha, and rice vinegar. Blend again until the sauce is smooth and evenly orange-hued. Set aside.
⏱️ 5 min
- 3
Heat a large skillet or wok over high heat. Add the marinated beef mixture and stir-fry until the beef is cooked through and slightly caramelized, about 5-7 minutes. Sprinkle with 1 tablespoon of toasted sesame seeds during the last minute of cooking. Remove from heat and set aside to cool slightly.
⏱️ 7 min
- 4
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Lay out two sheets of thawed puff pastry on the prepared baking sheet. Divide the cooked beef filling into two equal portions and spread each portion onto one half of each puff pastry sheet, leaving a border around the edges. Place 4 slices of American cheese over the beef filling on each pastry sheet.
⏱️ 5 min•🌡️ 400
- 5
Brush the edges of the puff pastry, and the area between the two filling sections, with the whisked egg. Carefully fold the empty half of each puff pastry sheet over the filling to create two rectangular pockets. Press down firmly around the edges to seal. Use a fork to crimp the edges of each pocket, ensuring a tight seal.
⏱️ 5 min
- 6
Brush the tops of the sealed puff pastry pockets generously with the remaining whisked egg. Using a sharp knife, make several diagonal slits on the top of each pocket to allow steam to escape during baking and create a decorative pattern.
⏱️ 3 min
- 7
Bake the puff pastry pockets for 20-25 minutes, or until golden brown and puffed. The exact baking time may vary depending on your oven.
⏱️ 25 min•🌡️ 400
- 8
Remove from the oven and let cool for a few minutes before serving. Cut each pocket in half and serve immediately with the spicy mayonnaise for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean BBQ Beef & Cheese Puff Pastry Pockets with Spicy Mayo
Ingredients
For the Korean BBQ Beef Filling
- 1 1/2 pounds beef ribeye, thinly sliced against the grain
- 1 large white onion, thinly sliced
- 1/2 cup green onions, chopped into 1-inch pieces
- 4 cloves garlic, finely minced
- 1 green apple, grated
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame seeds, for garnish during cooking
For the Spicy Mayo
- 2 large eggs
- 1 cup vegetable oil, or other neutral oil
- 1 tablespoon mayonnaise
- 2 tablespoons Gochujang
- 1 tablespoon sriracha
- 1 teaspoon rice vinegar
For Assembly
- 2 sheets puff pastry, thawed
- 8 slices American cheese
- 1 large egg, whisked, for egg wash
Instructions
- 1
In a large bowl, combine the thinly sliced beef, sliced white onion, 1-inch chopped green onions, minced garlic, grated green apple, soy sauce, sesame oil, brown sugar, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the beef is coated. Let marinate for at least 15 minutes while preparing the mayo.
⏱️ 15 min - 2
For the spicy mayo, crack the 2 large eggs into a tall, narrow container suitable for an immersion blender. Add the vegetable oil and 1 tablespoon of mayonnaise. Place the immersion blender at the bottom of the container and blend until a thick mayonnaise forms. Then, add the Gochujang, sriracha, and rice vinegar. Blend again until the sauce is smooth and evenly orange-hued. Set aside.
⏱️ 5 min - 3
Heat a large skillet or wok over high heat. Add the marinated beef mixture and stir-fry until the beef is cooked through and slightly caramelized, about 5-7 minutes. Sprinkle with 1 tablespoon of toasted sesame seeds during the last minute of cooking. Remove from heat and set aside to cool slightly.
⏱️ 7 min - 4
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Lay out two sheets of thawed puff pastry on the prepared baking sheet. Divide the cooked beef filling into two equal portions and spread each portion onto one half of each puff pastry sheet, leaving a border around the edges. Place 4 slices of American cheese over the beef filling on each pastry sheet.
⏱️ 5 min•🌡️ 400 - 5
Brush the edges of the puff pastry, and the area between the two filling sections, with the whisked egg. Carefully fold the empty half of each puff pastry sheet over the filling to create two rectangular pockets. Press down firmly around the edges to seal. Use a fork to crimp the edges of each pocket, ensuring a tight seal.
⏱️ 5 min - 6
Brush the tops of the sealed puff pastry pockets generously with the remaining whisked egg. Using a sharp knife, make several diagonal slits on the top of each pocket to allow steam to escape during baking and create a decorative pattern.
⏱️ 3 min - 7
Bake the puff pastry pockets for 20-25 minutes, or until golden brown and puffed. The exact baking time may vary depending on your oven.
⏱️ 25 min•🌡️ 400 - 8
Remove from the oven and let cool for a few minutes before serving. Cut each pocket in half and serve immediately with the spicy mayonnaise for dipping.
⏱️ 5 min