Bulgogi Hot Pocket with Gochujang Mayo

Ingredients

For the bulgogi

For the hot pockets

1 box pre-made pastry dough, such as puff pastry

1 egg, beaten (for egg wash)

Shredded mozzarella or cheddar cheese (optional)

For the gochujang mayo

¼ cup mayonnaise

1–2 tablespoons gochujang (Korean chili paste), to taste

1 teaspoon lemon juice, or to taste

In a large bowl, combine the soy sauce, sugar, garlic, sesame oil, sesame seeds, ginger, and black pepper. Whisk to combine.

Add the thinly sliced beef and sliced yellow onion. Mix well to coat all the beef.

Cover and refrigerate for at least 30 minutes, or up to 2 hours, to let the flavors meld.

Heat a large pan over medium-high heat.

Add the marinated beef and onions to the hot pan and cook for 3–4 minutes, stirring frequently, until the beef is cooked through and caramelized.

Transfer the cooked bulgogi to a plate and allow it to cool slightly.

In a small bowl, whisk together the mayonnaise, gochujang, and lemon juice. Set aside.

Preheat your oven to 400°F (200°C).

Roll out the pastry dough on a lightly floured surface. Cut into approximately 4" x 5" rectangles.

Spread a thin layer of the gochujang mayo on one half of each rectangle.

Spoon the cooled bulgogi mixture onto the same side, leaving a small border.

Add a sprinkle of cheese on top of the bulgogi, if using.

Fold the other half of the pastry over the filling. Use a fork to crimp and seal the edges.

Place the hot pockets on a baking sheet lined with parchment paper.

Brush the tops of each pastry with the egg wash for a golden finish.

Bake for 15–20 minutes, or until the pockets are puffed and golden brown.

Let the hot pockets cool for a few minutes before serving, as the filling will be very hot.

Serve with the remaining gochujang mayo for dipping.