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Korean Turkey Streetfood Sandwich

Korean Turkey Streetfood Sandwich

with gochujang carrot and chips

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A recipe conveniently customised just to your liking.

Tags:

Extra spicy

•Family Friendly

Allergens:

Soya

•Wheat

•Cereals containing gluten

•Fish

•Sesame

•Egg

•Mustard

•Milk

•Soya

•Cereals containing gluten

•Egg

•May contain traces of allergens

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

70 grams

Bulgogi Sauce

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

1 unit(s)

Onion

1 unit(s)

Carrot

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Sweet Chilli Sauce

600 grams

Potatoes

250 grams

Turkey Mince

2 unit(s)

Ciabatta

(Contains: Milk, Soya, Cereals containing gluten, Egg, May contain traces of allergens, Cereals containing gluten, Wheat)

1 sachet(s)

Gochujang Paste

(Contains: Soya)

1 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3475 kJ

Energy (kcal)831 kcal

Fat19.6 g

of which saturates3.9 g

Carbohydrate120.7 g

of which sugars34 g

Dietary Fiber13.8 g

Protein43.5 g

Salt4.4 g

Potassium1125 mg

Calcium27.3 mg

Iron0.3 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

•Oven dish

•Grater

•Baking Sheet with Baking Paper

Cooking steps

Cook the Chips

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat.
Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Bake the Mince

2

Halve, peel and thinly slice the onion.
Break the mince into small pieces and place it in an appropriately sized oven dish along with the onion and Thai spice. Stir through the bulgogi sauce then season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
Pop next to the chips until cooked through, the final 15-20 mins of cooking time.

Grate the Carrot

3

Trim and grate the carrot.
Mix well with the gochujang and season to taste with salt and pepper.

TIP: Leave out the gochujang if it's too hot for kids.

Mix the Sweet Chilli Aioli

4

In a small bowl, mix the aioli and sweet chili sauce.

Warm the Bread

5

Halve the ciabattas.
Pop into the oven, cut-side up, to warm through, 2-3 mins.

Finish and Serve

6

Spread the sweet chilli aioli on the cut sides of the ciabatta.
Fill with the bulgogi mix and gochujang carrots.
Serve the chips alongside with any remaining sweet chilli aioli for dipping.

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