Korean Baked Beef Pockets

Mince appears on our menu plan at least once a week so it’s always nice to have a good few different ways to use it. This one is one of my new favourites. It’s quick and easy and requires so little prep but the end result tastes so good.

You will find Korean Gochujang paste in loads of my recipes and for good reason. It’s the perfect perk to put a twist on a classic recipe, and adds a good hit of flavour to anything you add it to. If you haven’t tried it already, I really recommend you do. You can buy it in most supermarkets now but if in doubt, it’s also on Amazon!

If you’d like an even lighter version of this recipe you can omit the rice. This will bring the dish down to 437 cals. 

NUTRITIONAL INFORMATION

Serves 2 – per serving = 537 cals, 20.8g fat, 64.1g carbs, 32.3g protein 

INGREDIENTS

• 250g lean beef mince, raw 
• 250g mushrooms, diced 
• 3 cloves garlic, finely chopped 
• 1 tbsp ginger paste 
• 1 tbsp Korean BBQ Seasoning (optional – I use Cape Herb and Spice – and BBQ seasoning will do) 
• 3 tbsp light soy sauce 
• 1 tbsp dark soy sauce 
• 2 tbsp gochujang paste 
• 1 tbsp light brown sugar 
• 1/2 tbsp honey 
• 1 tbsp rice wine vinegar 
• Juice 1 lime 
• 250g pack of basmati rice 
• 4 large tortilla wraps
• 150g shredded mozzarella (120g for inside and 30g for on top)
• 3 spring onions 
• Chilli oil (optional) 
• Handful coriander, finely chopped
• 120ml light crème fraiche mixed with juice of 1 lime 

METHOD

1. Take a large frying pan, spray with low calorie cooking spray and add the mince. Season with salt and pepper and then fry for 5-6 minutes until almost browned then add the mushrooms, garlic, ginger and bbq seasoning. Fry for another 2-3 minutes then add both soys, the gochujang paste, sugar, honey, rice vinegar, lime juice and a splash of cold water (up to 150ml – you want to add enough to loosen the gochujang). Add the rice straight from the pack and then simmer on a medium heat for 5 minutes until the rice is piping hot and the sauce becomes glossy and sticks to the rice and mince. Take the filling off the heat.
2. Pre heat the oven to 180c. Get a large round dish suitable for baking ready (I use a pie dish). Spray dish with low calorie cooking spray. 
3. Cut the the wraps in half. Taking each half in turn fill with an eighth of the mixture from the pan and fold in on itself to form a triangle. Place in the round dish and repeat with the other wraps so you have eight parcels. Mine spill a little over the edges so I tuck them in so the edges aren’t exposed. 
4. Once the wraps are neatly in the dish, brush the top with cold water. Then sprinkle over the remaining cheese.
5. Bake for 15-20 mins until the cheese is golden and the wraps are starting to colour. Keep and eye as you don’t want them to dry out.
6. Serve topped with a drizzle of lime crème fraiche, spring onions, coriander and chilli oil (with lime extra crème fraiche for dipping). 

Enjoy!