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

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.

Family Friendly
High Protein

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 Time40 minutes
Cooking time20 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

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



Nutritional information

Energy (kJ)3161 kJ
Energy (kcal)756 kcal
Fat38.6 g
of which saturates13.7 g
Carbohydrate67.9 g
of which sugars22.4 g
Protein38.3 g
Salt2.57 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Medium Bowl
Garlic Press


Bring on the Wedges

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

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.

Grate and Slice

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

Grate the cheese.

Fry the Beef

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.

Sauce Things Up

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.

Assemble and Serve

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).