Korean-style beef pockets
Serves 6
Directions
- 1Heat a pan over medium-high heat. Add beef mince and cook, breaking it up, until browned.
- 2Add soy sauce, brown sugar, sesame oil, rice wine vinegar, ginger, garlic, and gochujang. Stir and simmer.
- 3Preheat oven to 180C. Line a baking tray with baking paper.
- 4Lightly dip tortillas in water if stiff, then cut each tortilla in half.
- 5Spoon beef mixture into the centre of each tortilla half. Top with mozzarella and fold into triangles.
- 6Arrange on tray, sprinkle with a little extra mozzarella, and bake until deeply golden and crisp.
- 7Finish with spring onion and a drizzle of chilli oil before serving.
Ingredients
- 250 g extra lean beef mince
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp ginger, grated
- 1 clove garlic, minced
- 1/2 tbsp gochujang
- 3 whole tortilla
- 200 g mozzarella, grated
- 1 whole spring onion, finely sliced
- 2 tsp chilli oil (optional)