Korean-Style Beef Pockets

Method

1. 1
   Heat a pan over medium-high heat. Add beef mince and cook, breaking it up, until browned.
2. 2
   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.
3. 3
   Preheat oven to 180°C. Line a baking tray with baking paper.
4. 4
   Lightly dip tortillas in water if stiff, then cut each tortilla in half.
5. 5
   Spoon beef mixture into the centre of each tortilla half. Top with mozzarella and fold into triangles.
6. 6
   Arrange on tray, sprinkle with a little extra mozzarella, and bake for 20–25 minutes until deeply golden and crisp.
7. 7
   Finish with spring onion and a drizzle of chilli oil before serving.