MediumDinnerWeeknight Dinner
Tomato Pasta with Eggplant and Sausage (on the side)
47 min cook
4 servings
View Recipe
Quick, easy and full of flavour Korean-style beef pockets.
Heat a pan over medium-high heat. Add beef mince and cook, breaking it up, until browned.
Add soy sauce, brown sugar, sesame oil, rice wine vinegar, ginger, garlic, and gochujang. Stir and simmer for 3–5 minutes until glossy and slightly sticky. Remove from heat.
Preheat oven to 180C. Line a baking tray with baking paper.
Lightly dip tortillas in water if stiff, then cut each tortilla in half.
Spoon beef mixture into the centre of each tortilla half. Top with mozzarella and fold into triangles.
Arrange on tray, sprinkle with a little extra mozzarella, and bake for 20–25 minutes until deeply golden and crisp.
Finish with spring onion and a drizzle of chilli oil before serving.
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