Bulgogi-Style Beef & Pork Rolls
with Potato Fries, Sriracha & Aioli
- Sulphites
- Eggs
- Wheat
- Gluten
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Soy
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Pecan
- Sesame
- Walnut
- Peanuts
- Gluten
Put the knives and forks down because this tasty Korean-style beef and pork roll is finger-lickingly good and requires zero cutlery. Simply fill fluffy brioche buns with cos lettuce, bulgogi beef and pork mince and a generous drizzle of sriracha and garlic aioli for the ultimate flavour combo. Finish it off with a side of fries and you’re good to go!
Ingredients
1 packet
Potato Fries
(Contains: Sulphites May be present: Sulphites)
1
Cos Lettuce
250 g
Beef & Pork Mince
1 packet
Sriracha
(May be present: Soy)
2
Brioche Hotdog Buns
(Contains: Eggs, Wheat, Gluten, Milk, Soy May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts)
1
Spring Onion
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
¼ tsp
pepper
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Zest lemon, then cut into wedges.
• Place potato fries on a lined oven tray.
• Drizzle with olive oil, season with salt and the pepper, sprinkle with lemon
zest and toss to coat.
• Bake until just tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, trim ends of cos lettuce (see ingredients) and separate leaves.
• Thinly slice spring onion.
• Slice brioche hotdog buns in half lengthways.
• When fries have 10 minutes remaining, bake buns directly on the wire oven
rack until heated through, 5-7 minutes.
• While buns are baking, heat a large frying pan over high heat.
• Cook beef & pork mince (no need for oil!), breaking up with a spoon, until
just browned, 3-4 minutes.
• Reduce heat to medium, then add ginger paste, sweet soy seasoning and
the soy sauce. Cook until fragrant, 1 minute. Remove pan from heat.
• Season to taste with pepper, then squeeze over some lemon juice.
• Spread buns with garlic aioli, then fill with cos lettuce and bulgogi-style beef
and pork.
• SPICY! Use less sriracha if you’re sensitive to heat! Drizzle with sriracha.
• Sprinkle with spring onion and serve with potato fries. Enjoy!
