Jacket Potato With Bulgogi Beef

Name: Jacket Potato With Bulgogi Beef
Yield: 4 servings
Cuisine: British
Ingredients: 4 Large Potatoes; 500 g Beef Mince; 1 Onion *finely sliced; 1 teaspoon Sesame Oil; 1 Spring Onion *finely chopped; <Sauce>; 1 clove Garlic *grated; 1 tablespoon Sugar; 1 tablespoon Gochujang (Korean Spicy Miso); 1 tablespoon Mirin; 2-3 tablespoons Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

My family enjoyed ‘Jacket Potato With Spicy Miso Pork’ very much, and I have been inspired to create another Asian topping for baked potatoes. This is Korean inspired ‘Bulgogi Beef’. Using Beef Mince, it’s easy to cook!

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4Large Potatoes
500 gBeef Mince
1Onion *finely sliced
1 teaspoonSesame Oil
1Spring Onion *finely chopped
<Sauce>
1 cloveGarlic *grated
1 tablespoonSugar
1 tablespoonGochujang (Korean Spicy Miso)
1 tablespoonMirin
2-3 tablespoonsSoy Sauce

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Steps

1

To bake Potatoes, pre-heat oven to 220℃. While the oven is heating up, I recommend to heat scrubbed and washed Potatoes in the microwave. I usually heat Potatoes at 500 to 600W power, occasionally turning over, until they are slightly soft to touch. This will reduce the baking time.
2

Bake for 20 to 30 minutes. If not pre-cooked, turn down the oven to 180℃ and bake further until inside is soft.
3

In a small bowl combine all the sauce ingredients.
4

Heat Sesame Oil in a frying pan, cook Beef Mince and Onion until cooked. Add the sauce and cook, stirring, until the sauce is slightly thickened.
5

Cut the baked potatoes, place plenty of Bulgogi Beef on top and sprinkle with some chopped Spring Onion.