Cheesy Korean Inspired Beef Loaded Wedges
with bulgogi sauce and gochugang4.5(42)
Calories
:
915 kcalProtein
:
40.3g proteinTotal
:
45 minutesDifficulty
:
EasyEat Me First
Allergens:
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Fish
- Sesame
- Sulphites
- Egg
- Mustard
Load up on flavour with these Korean loaded wedges. Topped with sticky gochujang beef, an easy pickled slaw and a duo of drizzles, this dish is one worth getting stuck into!
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
10 grams
Sesame Seeds
(Contains: Sesame)
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)3829 kJ
Energy (kcal)915 kcal
Fat47.2 g
of which saturates20 g
Carbohydrate82.4 g
of which sugars20.5 g
Dietary Fiber9.4 g
Protein40.3 g
Salt2.9 g
Potassium1048.2 mg
Calcium13.7 mg
Iron0.1 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 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
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. Drizzle with oil, season with salt and pepper, then toss to coat. 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.
2
- 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.
3
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the spring onion.
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.
5
- 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.
6
- 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.
