Name: Cheesy Korean Inspired Beef Loaded Wedges with bulgogi sauce and gochugang
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 240 grams Beef and Pork Mince; 600 grams Potatoes; 120 grams Coleslaw Mix; 2 unit(s) Garlic; 50 grams Grated Cheese; 1 sachet(s) Gochujang Paste; 70 grams Bulgogi Sauce; 1 unit(s) Scallion; 1 sachet(s) Sesame Seeds; 1 sachet(s) Red Wine Vinegar; 2 sachet(s) Mayo; to taste Oil; to taste Salt; to taste Pepper; 1 tsp Sugar

HelloFresh

Recipes

Cheesy Korean Inspired Beef Loaded Wedges

with bulgogi sauce and gochugang

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https://www.hellofresh.co.uk/recipes/cheesy-korean-inspired-beef-loaded-wedges-63fe37927cb532b7de19ed52

Allergens:

Milk

•Soya

•Wheat

•Cereals containing gluten

•Fish

•Sesame

•Sulphites

•Egg

•Mustard

The quantities provided above are averages only.

Total45 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

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)

70 grams

Bulgogi Sauce

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

1 unit(s)

Scallion

1 sachet(s)

Sesame Seeds

(Contains: Sesame May be present: Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

1 tsp

Sugar

Nutrition Values

Energy (kJ)3876 kJ

Energy (kcal)926 kcal

Fat47.8 g

of which saturates20.1 g

Carbohydrate82.2 g

of which sugars20.6 g

Dietary Fiber10 g

Protein40.6 g

Cholesterol0 mg

Salt2.85 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Tray

•Garlic Press

•Grater

Cooking Steps

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. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, in a medium bowl, combine the vinegar, 1tsp (per 2P) sugar for the pickle and a pinch of salt.

Add the coleslaw mix to the bowl and toss in the pickling liquid. Set aside.

Peel and grate the garlic (or use a garlic press).

Trim and thinly slice the spring onion.

When the wedges have been cooking for 10 mins, heat a large pan on 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. Season with salt and pepper.

IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Once the mince has browned, add the garlic to the pan and fry for 1 min.

Stir in the gochujang paste, water for the sauce (75ml 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.

When everything's ready, share the wedges between your bowls.

Spoon over the gochujang beef, then top with the cheese and pickled slaw. Drizzle the mayo and remaining bulgogi sauce on top.

Sprinkle with the sliced spring onion and sesame seeds to finish.