Bulgogi Hot Pocket with Gochujang Mayo

Ingredients

• 1200 g beef sirloin(200g)
• 22 tablespoon soy sauce(30g)
• 31 tablespoon sugar(12g)
• 42 clove garlic(6g)
• 51 tablespoon sesame oil(13g)
• 61 green onion(15g)
• 70.25 teaspoon black pepper(0.5g)
• 82 puff pastry sheets(150g)
• 91 egg(50g)
• 102 tablespoon mayonnaise(28g)
• 111 tablespoon gochujang(20g)
• 121 teaspoon rice vinegar(5g)

Instructions

1. 1Thinly slice the beef sirloin and marinate with soy sauce, sugar, minced garlic, sesame oil, chopped green onion, and black pepper for at least 30 minutes.
2. 2Preheat oven to 200°C (400°F).
3. 3Cook the marinated beef in a skillet over medium-high heat until browned and cooked through. Let cool slightly.
4. 4Roll out the puff pastry sheets and cut into rectangles.
5. 5Place a portion of cooked bulgogi beef onto one half of each pastry rectangle.
6. 6Fold the pastry over the filling and seal the edges with a fork.
7. 7Beat the egg and brush over the tops of the pastries.
8. 8Bake for 18-20 minutes or until golden brown.
9. 9Mix mayonnaise, gochujang, and rice vinegar to make the gochujang mayo.
10. 10Serve the hot pockets warm with gochujang mayo for dipping.