Korean-Style Beef Pockets
Korean-Style Beef Pockets
Ingredients
For the Beef Filling
- 250 g extra lean beef mince
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon ginger, grated
- 1 garlic, clove, minced
- 1/2 tablespoon gochujang
For Assembly and Topping
- 3 large tortillas
- 200 g mozzarella, grated
- 1 spring onion, finely sliced
- 2 teaspoons chilli oil, optional
Instructions
- 1
Heat a pan over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until it is thoroughly browned.
⏱️ 5 min
- 2
Add the soy sauce, brown sugar, sesame oil, rice wine vinegar, grated ginger, minced garlic, and gochujang to the pan with the beef. Stir well to combine and simmer for 3 to 5 minutes, or until the sauce becomes glossy and slightly sticky. Remove the pan from the heat.
⏱️ 5 min
- 3
Preheat your oven to 180°C. Line a baking tray with baking paper.
⏱️ 5 min•🌡️ 180
- 4
If your tortillas are stiff, lightly dip them in water to make them more pliable. Cut each large tortilla in half.
⏱️ 2 min
- 5
Spoon a portion of the beef mixture into the center of each tortilla half. Top with a generous amount of grated mozzarella. Fold each tortilla half into a triangle shape, ensuring the filling is enclosed.
⏱️ 5 min
- 6
Arrange the folded beef pockets on the prepared baking tray. Sprinkle a little extra mozzarella over the tops of the pockets for an extra cheesy crust. Bake for 20 to 25 minutes, or until they are deeply golden and crisp.
⏱️ 25 min•🌡️ 180
- 7
Once baked, remove the beef pockets from the oven. Finish by garnishing with finely sliced spring onion and a drizzle of chilli oil (if using) before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean-Style Beef Pockets
For the Beef Filling
- 250 g extra lean beef mince
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon ginger, grated
- 1 garlic, clove, minced
- 1/2 tablespoon gochujang
For Assembly and Topping
- 3 large tortillas
- 200 g mozzarella, grated
- 1 spring onion, finely sliced
- 2 teaspoons chilli oil, optional
Instructions
- 1
Heat a pan over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until it is thoroughly browned.
⏱️ 5 min - 2
Add the soy sauce, brown sugar, sesame oil, rice wine vinegar, grated ginger, minced garlic, and gochujang to the pan with the beef. Stir well to combine and simmer for 3 to 5 minutes, or until the sauce becomes glossy and slightly sticky. Remove the pan from the heat.
⏱️ 5 min - 3
Preheat your oven to 180°C. Line a baking tray with baking paper.
⏱️ 5 min•🌡️ 180 - 4
If your tortillas are stiff, lightly dip them in water to make them more pliable. Cut each large tortilla in half.
⏱️ 2 min - 5
Spoon a portion of the beef mixture into the center of each tortilla half. Top with a generous amount of grated mozzarella. Fold each tortilla half into a triangle shape, ensuring the filling is enclosed.
⏱️ 5 min - 6
Arrange the folded beef pockets on the prepared baking tray. Sprinkle a little extra mozzarella over the tops of the pockets for an extra cheesy crust. Bake for 20 to 25 minutes, or until they are deeply golden and crisp.
⏱️ 25 min•🌡️ 180 - 7
Once baked, remove the beef pockets from the oven. Finish by garnishing with finely sliced spring onion and a drizzle of chilli oil (if using) before serving immediately.
⏱️ 1 min