Korean-Style Beef Crunch Pockets
Recipe By: @coconutandbliss
🌮 Fun fact: Taco Bell’s Crunchwrap Supreme debuted nationwide in 2005, wrapping tacos, tostadas, cheese, and crunch into one glorious hexagon.
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What You’ll Need
Beef Filling
9 oz extra-lean ground beef
1/4 cup soy sauce
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp grated ginger
1 garlic clove, minced
1 1/2 tsp gochujang
Assembly
3 large flour tortillas
7 oz mozzarella, grated
Finish
1 scallion, finely sliced
2 tsp chili oil, optional
Step By Step
1️⃣ Brown The Beef
Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned.
2️⃣ Make It Glossy
Add the soy sauce, brown sugar, sesame oil, rice wine vinegar, ginger, garlic, and gochujang. Stir and simmer for 3–5 minutes, until the beef is glossy and slightly sticky. Remove from the heat.
3️⃣ Heat The Oven
Preheat the oven to 350°F and line a baking sheet with parchment paper.
4️⃣ Prep The Tortillas
If the tortillas feel stiff, lightly dip them in water to make them easier to fold. Cut each tortilla in half.
5️⃣ Fill + Fold
Spoon the beef mixture into the center of each tortilla half. Top with mozzarella, then fold into triangular pockets.
6️⃣ Bake Until Crunchy
Arrange the pockets on the prepared baking sheet and sprinkle a little extra mozzarella over the top. Bake for 20–25 minutes, until deeply golden and crisp.
7️⃣ Finish With Heat
Top with sliced scallion and a drizzle of chili oil, if using. Serve immediately while the cheese is melty and the tortillas are still crackly.
