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Cheesy Korean Inspired Beef Loaded Wedges
Cheesy Korean Inspired Beef Loaded Wedges

Cheesy Korean Inspired Beef Loaded Wedges

with Pickled Slaw, Hoisin Drizzle and Black Sesame

Lily Stevens
Lily StevensPublished on December 12, 2023

These Cheesy Korean Inspired Beef Loaded Wedges are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
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 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

50 grams

Gochujang Paste

(Contains: Soya)

64 grams

Hoisin Sauce

(Contains: Soya)

5 grams

Black Sesame Seeds

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

Not included in your delivery

1 tsp

Sugar for the Pickle

75 milliliter(s)

Water for the Sauce

2 tbsp

Mayonnaise

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
Dietary Fibre8.2 g
Protein39.7 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Bowl
Garlic Press
Grater
Pan

Cooking Instructions and Tips

Bring on the Wedges
1

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.

Get Pickling
2

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.

Grate and Slice
3

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

Grate the cheese.

Fry the Beef
4

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.

Sauce Things Up
5

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.

Assemble and Serve
6

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.

Enjoy!

7

If you'd like to use an air fryer, simply swap out the oven steps for the below:
1. Preheat your air fryer to 200°C. Prep, oil and season the potatoes.
2. Once hot, add them to the basket. Bake, shaking and turning regularly, until golden, 20-30 mins.

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