Bulgogi Hot Pocket

Savory Korean-style beef wrapped in flaky pastry with a creamy gochujang mayo. A handheld twist on classic bulgogi that’s crisp on the outside, juicy inside, and perfect for dipping

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Special Equipment: Skillet

Ingredients

• 250g thinly sliced beef

• 2 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tbsp sesame oil

• 1 tbsp mirin

• 1 clove garlic, minced

• 1 tsp grated ginger

• ½ small onion, thinly sliced

• 1 green onion, chopped

• Pinch of black pepper

For the Pockets:

• Puff pastry sheets or pizza dough

• 1 egg, beaten (for egg wash)

• Cheese slices (optional, for filling)

For the Gochujang Mayo:

• 2 tbsp mayonnaise

• 1–2 tsp gochujang (adjust to taste)

• ½ tsp lemon juice or rice vinegar

Directions

1. Marinate and Cook the Beef: Combine soy sauce, brown sugar, sesame oil, mirin, garlic, ginger, onion, green onion, and black pepper. Add beef and marinate for 30 minutes in the fridge. Heat a skillet over medium-high and cook until beef and onions are caramelized. Set aside to cool slightly.

2. Make the Gochujang Mayo: Stir together mayonnaise, gochujang, and lemon juice (or rice vinegar). Adjust spice or acidity to taste.

3. Assemble the Pockets: Roll out pastry into 10x12 cm rectangles. Spread a thin layer of gochujang mayo on one side, spoon bulgogi onto the center, and top with cheese if using. Fold over, press edges with a fork to seal, and brush tops with egg wash.

4. Bake and Serve: Bake at 400°F (200°C) for 15–20 minutes until puffed and golden. Cool slightly before serving. Serve with extra gochujang mayo for dipping.