Bulgogi Pulled Beef Burger
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Bulgogi Pulled Beef Burger

with Gochujang Slaw and Sesame Chips

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

450 grams


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


(Contains Egg, Mustard)

2 unit(s)

Sliced Burger Buns

(Contains Cereals containing gluten)

75 grams

Bulgogi Sauce

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

3 tbsp



Nutritional information

Energy (kJ)4014 kJ
Energy (kcal)959 kcal
Fat37 g
of which saturates6.8 g
Carbohydrate110.4 g
of which sugars28.6 g
Protein47.2 g
Salt4.91 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Oven dish
Large Bowl



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 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.


Remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

When the oven is hot, roast on the middle shelf for 25-30 mins.


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 paste, mayonnaise, and season with salt and pepper. 

Set aside for later.


Once the beef has finished cooking, remove from the oven, [reserve 1 tbsp of cooking juices per person], then discard the foil and any remaining cooking juices.

Use two forks to shred the beef as finely as you can. IMPORTANT: Ensure the beef is piping hot throughout.


Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.

Meanwhile, mix the bulgogi and soy sauce into the beef.

Season with salt and pepper.


Transfer the base of each burger bun to your serving plates. Spread over the mayonnaise (see pantry for amount), add a spoonful of the gochujang slaw, then top with the shredded bulgogi beef.

Finish with the burger lid. 

Serve with the black sesame chips and remaining slaw alongside.