Cheesy Korean Inspired Beef Loaded Wedges
with Pickled Slaw and Bulgogi
Perfect for kids and grown-ups alike, these Cheesy Korean Inspired Beef Loaded Wedges are sure to become a new family favourite. Our easy tips and tweaks will help you create a dish that's to everyone's tastes! For little ones, set aside some slaw without pickling it.
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
15 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
2 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains Milk)
240 grams
British Beef Mince
30 grams
Gochujang Paste
(Contains Soya)
75 grams
Bulgogi Sauce
(Contains Soya)
Not included in your delivery
1 tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
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.
While the wedges cook, in a medium bowl, combine the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt.
Add the coleslaw mix to the bowl and toss in the pickling liquid. Set aside to pickle.
Making this kid friendly? Set aside some slaw without pickling it.
Peel and grate the garlic (or use a garlic press).
Grate the cheese.
When the wedges have been cooking for 15 mins, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with 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, bulgogi and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until thickened, 5-6 mins.
Taste and season with salt and pepper if needed. Add a splash of water if a little thick.
When everything's ready, share the wedges between your bowls.
Spoon over the gochujang beef, then top with the pickled slaw and cheese.
Drizzle over the mayo (see pantry for amount).
Enjoy!
