Korean-Style Beef Pockets

Heat a large skillet over medium‑high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until fully browned, about 5–6 minutes.

Stir in the soy sauce, brown sugar, sesame oil, rice wine vinegar, grated ginger, minced garlic, and gochujang. Mix well and simmer for 3–5 minutes, allowing the sauce to become glossy and slightly sticky. Remove the pan from the heat.

Preheat the oven to 350°F (350°F). Line a baking tray with parchment paper.

If the tortillas feel stiff, lightly dip each one in a shallow bowl of water for a few seconds, then pat dry. Cut each tortilla in half to create six pieces.

Spoon an even amount of the beef mixture onto the center of each tortilla half, sprinkle with grated mozzarella, and fold the tortilla over to form a triangle pocket.

Place the folded pockets on the prepared tray, spacing them apart. Sprinkle any remaining mozzarella over the tops.

Bake in the preheated oven for 20–25 minutes, or until the tortillas are deeply golden and crisp and the cheese is melted and bubbling.

Remove from the oven, garnish each pocket with finely sliced spring onion, and drizzle with chilli oil just before serving.