Cheesy Korean-inspired Turkey Loaded Wedges
with bulgogi sauce and gochugangCalories
:Ā
1013 kcalProtein
:Ā
47.5g proteinTotal
:Ā
45 minutesDifficulty
:Ā
EasyEat Me First
Allergens:
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Fish
- Sesame
- Sulphites
- Egg
- Mustard
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
250 grams
Turkey Mince
600 grams
Potatoes
120 grams
Coleslaw Mix
2 unit(s)
Garlic
50 grams
Grated Cheese
(Contains: Milk May be present: Milk)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
70 grams
Bulgogi Sauce
(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)
62.5 grams
Scallion
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
100 grams
Mayonnaise
(Contains: Egg, Mustard)
100 grams
Tomato
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
1 tsp
Sugar
Nutrition Values
Energy (kJ)4239 kJ
Energy (kcal)1013 kcal
Fat53.4 g
of which saturates11 g
Carbohydrate84.4 g
of which sugars21.3 g
Dietary Fiber11.2 g
Protein47.5 g
Salt3.2 g
Potassium1233 mg
Calcium23 mg
Iron0.6 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
ā¢Grater
ā¢Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240Ā°C/220Ā°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.
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.
3
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
- Cut the tomato into 2cm chunks.
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, 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.
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 the sliced scallion and sesame seeds to finish.
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