Korean-style Beef Pockets

• total time: 26 minutes

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 grated ginger

1 clove garlic, minced

1/2 tbsp gochujang

3 large tortillas

200 g mozzarella, grated

1 spring onion, finely sliced

2 tsp chilli oil (optional)

Directions

Heat a pan over medium-high heat. Add beef mince and cook, breaking it up, until browned.

Add soy sauce, brown sugar, sesame oil, rice wine vinegar, ginger, garlic, and gochujang. Stir and simmer for 3–5 minutes until glossy and slightly sticky. Remove from heat.

Preheat oven to 180C. Line a baking tray with baking paper.

Lightly dip tortillas in water if stiff, then cut each tortilla in half.

Spoon beef mixture into the centre of each tortilla half. Top with mozzarella and fold into triangles.

Arrange on tray, sprinkle with a little extra mozzarella, and bake for 20–25 minutes until deeply golden and crisp.

Finish with spring onion and a drizzle of chilli oil before serving.