Bulgogi Pulled Beef Burgers
with Sesame Chips and Gochujang Slaw
Inspired by some of the world's most popular street food, these tasty Bulgogi Pulled Beef Burgers are perfect for a casual sharing-style dinner.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
280 grams
Slow Cooked Beef
1 unit(s)
Baby Gem Lettuce
120 grams
Coleslaw Mix
30 grams
Gochujang Paste
(Contains Soya)
32 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
75 grams
Bulgogi Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the black sesame seeds, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
While everything cooks, trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, mix together the coleslaw mix, sliced baby gem, gochujang (add less if you'd prefer things milder) and mayonnaise. Season with salt and pepper.
Set your slaw aside for later.
Once the beef has finished cooking, remove from the oven, then discard the foil and any remaining cooking juices.
Use two forks to shred the beef as finely as you can.
Halve the burger buns and pop into the oven to warm through, 2-3 mins.
Meanwhile, mix the bulgogi and soy sauce into the pulled beef. Season with salt and pepper.
When everything's ready, spread some extra mayonnaise (see pantry for amount) over the bun bases. Top with some gochujang slaw, then the bulgogi beef. Sandwich shut with the lids.
Serve with the black sesame chips and remaining slaw alongside.
Enjoy!
