Kimchi & Pork Empanadas with Gochujang Mayo

A fusion of Korean and Argentinian flavors! Savory pork and kimchi filling encased in a flaky empanada crust, served with a spicy and creamy Gochujang mayo.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.39/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Pork

Mood:

Comfort Food•Spicy

Ingredients

Servings

8Empanada Dough Discs(Store-bought or homemade)

£2.50

1lbGround Pork(Can substitute with ground beef or chicken)

£3.50

1cupKimchi(Chopped)

£2.00

0.5Onion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1tbspSoy Sauce

£0.05

1tspSesame Oil

£0.10

1Egg(Beaten, for egg wash)

£0.30

0.5cupMayonnaise

£0.40

1tbspGochujang (Korean Chili Paste)(Adjust to taste)

£0.25

0.5tspSugar(Optional, to balance the flavor)

£0.01

to tasteSalt

to tasteBlack Pepper

Total Cost

£9.56

£2.39 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
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.
3.
Add ground pork to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4.
Stir in chopped kimchi, soy sauce, salt, and pepper. Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.
5.
Remove from heat and let the filling cool slightly.
6.
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.
7.
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.
8.
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.
9.
Repeat with the remaining dough and filling.
10.
Place the assembled empanadas on the prepared baking sheet.
11.
Brush the tops of the empanadas with the beaten egg wash.
12.
Bake for 20-25 minutes, or until golden brown.
13.
Let the empanadas cool slightly before serving. Serve warm with Gochujang Mayo on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (225g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier filling, add a pinch of Gochugaru (Korean chili flakes) to the pork mixture.

If you don't have empanada dough discs, you can use pie crust or puff pastry. Cut into circles.

Empanadas can be prepared ahead of time and baked just before serving.

Leftover Gochujang Mayo can be stored in the refrigerator for up to 3 days.

To make ahead, fill and shape the empanadas, then refrigerate (unbaked) for up to 24 hours. Add 5 minutes to the baking time.

Cooking Equipment

Oven

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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