Korean-Style Double Beef & Pork Brioche Rolls
with Lime-Pepper Fries & Gochujang Aioli
- Sulphites
- Eggs
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Sulphites
- May contain traces of allergens
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Pecan
- Sesame
- Walnut
- Peanuts
- Soy
- 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 gochujang and garlic aioli for the ultimate flavour combo. Finish it off with a side of zesty fries and you’re good to go!
Ingredients
1 packet
Potato Fries
(Contains: Sulphites May be present: Sulphites)
1
Cos Lettuce
500 g
Beef & Pork Mince
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 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1
Lime
1 sachet
gochujang
(Contains: Wheat, Gluten, Soy)
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
¼ tsp
pepper
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Zest lime to get a pinch and slice into wedges.
• Place potato fries on a lined oven tray. Drizzle with olive oil, season with
salt and pepper, sprinkle with lime 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 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,
sesame seeds and the soy sauce. Cook until fragrant, 1 minute.
• Season with the pepper and a squeeze of lime juice.
• SPICY! Use less gochujang if you’re sensitive to heat! In a small bowl, combine garlic aioli and gochujang.
• Spread buns with some gochujang aioli, then fill with lettuce leaves and
beef-pork filling. Sprinkle with spring onion.
• Divide Korean-style beef and pork brioche rolls between plates. Serve with
lime-pepper fries. Enjoy!
