Kimchi & Pork Empanadas with Gochujang Mayo

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large skillet, heat sesame oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.

Add ground pork to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Stir in chopped kimchi, soy sauce, salt, and pepper. Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.

Remove from heat and let the filling cool slightly.

While the filling is cooling, prepare the Gochujang Mayo: In a small bowl, whisk together mayonnaise, Gochujang, and sugar (if using). Adjust Gochujang to your desired spice level.

To assemble the empanadas: Place one empanada dough disc on a flat surface. Spoon about 2-3 tablespoons of the pork and kimchi filling into the center of the disc.

Fold the dough over to form a half-moon shape. Press the edges together to seal. You can use a fork to crimp the edges for a decorative finish and to ensure they are sealed tight.

Repeat with the remaining dough and filling.

Place the assembled empanadas on the prepared baking sheet.

Brush the tops of the empanadas with the beaten egg wash.

Bake for 20-25 minutes, or until golden brown.

Let the empanadas cool slightly before serving. Serve warm with Gochujang Mayo on the side for dipping.