Cheesy Korean Inspired Beef Loaded Wedges
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Korean Inspired Beef Loaded Wedges

Cheesy Korean Inspired Beef Loaded Wedges

with Pickled Slaw, Hoisin Drizzle and Black Sesame

Family Friendly

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 time35 minutes


serving amount

450 grams


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

50 grams

Gochujang Paste

(Contains Soya)

64 grams

Hoisin Sauce

(Contains Soya)

5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

1 tsp

Sugar for the Pickle

75 milliliter(s)

Water for the Sauce

2 tbsp



Nutritional information

Energy (kJ)3269 kJ
Energy (kcal)781 kcal
Fat39 g
of which saturates13.9 g
Carbohydrate72.7 g
of which sugars24.8 g
Protein39.7 g
Salt4.03 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl
Garlic Press
Box Grater
Large Frying Pan



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 to pickle.


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

Grate the cheese.


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 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.


When everything's ready, share the wedges between your bowls. 

Spoon over the gochujang beef, then top with the cheese and pickled slaw. Drizzle the mayo (see pantry for amount) and remaining hoisin sauce on top.

Sprinkle with the black sesame seeds to finish.