Cheesy Korean Inspired Beef Loaded Wedges

Name: Cheesy Korean Inspired Beef Loaded Wedges with Pickled Slaw, Hoisin Drizzle and Black Sesame
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: 450 Potatoes; 15 Rice Vinegar; 120 Coleslaw Mix; 2 Garlic Clove**; 40 Mature Cheddar Cheese; 1 Spring Onion; 240 British Beef Mince; 50 Gochujang Paste; 64 Hoisin Sauce; 5 Black Sesame Seeds; 1 Sugar for the Pickle; 75 Water for the Sauce; 2 Mayonnaise

with Pickled Slaw, Hoisin Drizzle and Black Sesame

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Load up on flavour with these Cheesy Korean Inspired Beef Loaded Wedges. Topped with sticky gochujang beef, an easy pickled slaw and a duo of drizzles, this dish is one worth getting stuck into!

Tags:

Spicy

•High Protein

Allergens:

Milk

•Soya

•Sesame

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.

Total45 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

Rice Vinegar

120

Coleslaw Mix

Garlic Clove**

Mature Cheddar Cheese

(Contains: Milk)

Spring Onion

240

British Beef Mince

Gochujang Paste

(Contains: Soya)

Hoisin Sauce

(Contains: Soya)

Black Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

Sugar for the Pickle

Water for the Sauce

Mayonnaise

Nutritional information

Energy (kcal)767 kcal

Energy (kJ)3208 kJ

Fat39.3 g

of which saturates13.9 g

Carbohydrate68.3 g

of which sugars24.9 g

Protein40.4 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Bowl

•Garlic Press

•Grater

•Pan

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.

Meanwhile, 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.

Peel and grate the garlic (or use a garlic press).

Grate the cheese.

Trim and thinly slice the spring onion.

When the wedges have been cooking for 10 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 salt and 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, water for the sauce (see pantry for amount) and half the hoisin sauce. Bring to a boil, then lower the heat and simmer until thickened, 5-6 mins.

Taste and season with salt and pepper if needed.