Korean-Style Beef and Cheese Tortilla Pockets

Instructions

1. 1

   Preheat the oven to 180°C/350°F conventional, with racks in the upper and lower thirds. Line two 40 × 30 cm baking trays with baking paper. While the oven heats, grate the mozzarella, finely grate the ginger and garlic, and thinly slice the spring onions. Mix the soy sauce, sugar, sesame oil, vinegar, ginger, garlic and gochujang in a bowl.

2. 2

   Warm a 28 cm nonstick frying pan over medium-high heat. Add the beef and cook for 7–9 minutes, breaking it into small crumbles, until browned.

3. 3

   Stir the sauce mixture into the beef. Cook over medium heat for 3–4 minutes, stirring, until glossy with no loose liquid remaining and the beef reaches 71°C/160°F on a food thermometer. Remove from the heat.

4. 4

   While the filling cools slightly, mix the flour and water into a thick sealing paste. Cut each tortilla in half to make eight semicircles; use soft 25 cm tortillas weighing approximately 65 g each. Reserve 40 g mozzarella for the topping.

5. 5

   For each tortilla half, bring the two corners of its straight edge together, overlapping the edges slightly to form a cone. Spread a little paste along the overlap and press firmly. Divide all the beef and the remaining 160 g mozzarella among the eight cones. Brush the inside of each open rim with the remaining paste, then flatten and pinch the opening closed to make a triangular pocket.

6. 6

   Arrange four pockets on each tray, with the overlapping seams underneath. Scatter the reserved mozzarella over them. Bake for 20–25 minutes, swapping the trays between racks and rotating them halfway through, until crisp and golden and the filling reaches 74°C/165°F.

7. 7

   Let the pockets stand for 3 minutes, then scatter over the spring onions and drizzle with all the chilli oil. Serve two pockets per person.