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Cheesy Korean-inspired Beef and Pork Wedges

Cheesy Korean-inspired Beef and Pork Wedges

with bulgogi sauce and gochugang
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
1046 kcal
Protein
: 
40.7g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soya
  • Wheat
  • Cereals containing gluten
  • Fish
  • Sesame
  • Sulphites
  • Egg
  • Mustard
Serving amount

240 grams

Beef and Pork Mince

600 grams

Potatoes

120 grams

Coleslaw Mix

2 unit(s)

Garlic

50 grams

Grated Cheese

(Contains: Milk)

1 sachet(s)

Gochujang Paste

(Contains: Soya)

1 sachet(s)

Bulgogi Sauce

(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)

10 grams

Sesame Seeds

(Contains: Sesame)

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

50 grams

Mayonnaise

(Contains: Egg, Mustard)

2 unit(s)

Tomato

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

1 tsp

Sugar

Energy (kJ)4377 kJ
Energy (kcal)1046 kcal
Fat60.1 g
of which saturates21 g
Carbohydrate84.2 g
of which sugars22.8 g
Dietary Fiber10.6 g
Protein40.7 g
Salt3 g
Potassium1230.1 mg
Calcium19.4 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

Get Prepped
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (peeling optional).
  • Pop them onto a large baking tray.
  • Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Pickle the Slaw
2
  • Meanwhile, in a medium bowl, combine the vinegar, 1 tsp sugar (per 2P) and a pinch of salt. 
  • Add the coleslaw mix to the bowl and toss in the pickling liquid.
  • Set aside.
Prep the Veg
3
  • Peel and grate the garlic (or use a garlic press).
  • Cut the tomato into 2cm chunks.
Fry the Mince
4
  • When the wedges have been cooking for 10 mins, place a large pan over medium-high heat (no oil).
  • Once hot, add the mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
  • Season with salt and pepper. 
Add the Flavours
5
  • Once the mince has browned, add the garlic to the pan and fry for 1 min.
  • Stir in the gochujang paste, 75ml water (per 2P) and half the bulgogi sauce.
  • Bring to a boil, then lower the heat and simmer until thickened, 5-6 mins.
  • Taste and season with salt and pepper.
Dish Up
6
  • When everything's ready, share the wedges between bowls. 
  • Spoon over the gochujang mince, then top with the cheese, tomatoes and pickled slaw.
  • Drizzle the mayo and remaining bulgogi sauce on top.
  • Sprinkle with sesame seeds to finish.
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