Bulgogi Hot Pocket

Name: Bulgogi Hot Pocket
Cuisine: Korean
Ingredients: beef; garlic; ginger; onion; green onion; apple; soy sauce; sesame oil; black pepper; sugar; sesame seeds; 1 egg; oil; Dijon mustard; ketchup; gochujang; puff pastry; cheese

Serves 1

pin.it

Bulgogi Hot Pocket

pin.it

Serves 1

Directions

1Slice the beef thinly.
2Slice the onion thinly.
3Chop the green onion.
4Add the sliced beef, onion, and green onion to a bowl.
5Add minced garlic, grated ginger, and grated apple to the bowl.
6Pour in soy sauce, sesame oil, and sprinkle with black pepper and sugar.
7Mix all ingredients thoroughly.
8Cook the marinated beef in a wok, adding sesame seeds while cooking.
9Cook until the beef is browned and tender.
10Prepare the sauce by cracking an egg into a glass, adding oil and Dijon mustard.
11Blend the sauce with an immersion blender.
12Add ketchup and gochujang to the blended sauce.
13Blend again until well combined and creamy.
14Lay out puff pastry on a baking sheet lined with parchment paper.
15Place cooked beef on one half of the puff pastry.
16Top the beef with slices of cheese.
17Brush the edges of the pastry with egg wash.
18Fold the other half of the puff pastry over the filling and press down the edges to seal.
19Crimp the edges with a fork to secure the seal.
20Brush the top of the pastry with egg wash.
21Score the top of the pastry with diagonal cuts.
22Bake the hot pockets in the oven until golden brown and puffed.

Ingredients

beef
garlic
ginger
onion
green onion
apple
soy sauce
sesame oil
black pepper
sugar
sesame seeds
1 egg
oil
Dijon mustard
ketchup
gochujang
puff pastry
cheese

Equipment

knifecutting boardbowlwokspatulaimmersion blenderbrushbaking sheetoven

Bulgogi Hot Pocket

Serves 1

pin.it

Bulgogi Hot Pocket

pin.it

Serves 1

Directions

1Slice the beef thinly.
2Slice the onion thinly.
3Chop the green onion.
4Add the sliced beef, onion, and green onion to a bowl.
5Add minced garlic, grated ginger, and grated apple to the bowl.
6Pour in soy sauce, sesame oil, and sprinkle with black pepper and sugar.
7Mix all ingredients thoroughly.
8Cook the marinated beef in a wok, adding sesame seeds while cooking.
9Cook until the beef is browned and tender.
10Prepare the sauce by cracking an egg into a glass, adding oil and Dijon mustard.
11Blend the sauce with an immersion blender.
12Add ketchup and gochujang to the blended sauce.
13Blend again until well combined and creamy.
14Lay out puff pastry on a baking sheet lined with parchment paper.
15Place cooked beef on one half of the puff pastry.
16Top the beef with slices of cheese.
17Brush the edges of the pastry with egg wash.
18Fold the other half of the puff pastry over the filling and press down the edges to seal.
19Crimp the edges with a fork to secure the seal.
20Brush the top of the pastry with egg wash.
21Score the top of the pastry with diagonal cuts.
22Bake the hot pockets in the oven until golden brown and puffed.