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Türkiye, Middle East and Africa · Lahmacun

Kimchi gochujang bulgogi lahmacun

Korea meets Turkey: thin tortillas spread with kimchi and gochujang-bulgogi-seasoned beef, baked crisp, topped with tangy shredded spring onion and rolled up.

ServingsServes 2
Total cooking time30 min
DifficultyEasy
About servingsThe meat in the topping is raw until baked. Cook until no pink remains.

Method

  1. Squeeze the kimchi firmly to remove its juice and chop it very finely. Grate or finely chop the onion and squeeze out its liquid by hand, and finely chop the garlic. Removing moisture keeps the tortillas from going soggy.

    Add in this stepWell-fermented cabbage kimchi 80 gOnion ½Garlic cloves 1

  2. In a bowl, combine the beef, kimchi, onion, garlic, gochujang, soy sauce, sugar, half the sesame oil, half the gochugaru and the pepper, and knead with your hand for about 1 minute until sticky and well mixed. Wash your hands with soap after touching raw meat.

    Add in this stepMinced beef 160 gGochujang (Korean chilli paste) 1 tbspSoy sauce 2 tspSugar 1 tspToasted sesame oil 1 tspGochugaru (Korean chilli flakes) ½ tspBlack pepper 1 pinch

  3. Heat the oven to 230 °C. Lay 2 tortillas per lined baking tray (brushing the underside thinly with oil makes them crisper) and spread the topping thinly and evenly right to the edge; 2–3 mm is plenty.

    Add in this stepFlour tortillas (20–25 cm) 4Vegetable oil (for the base) 2 tsp

  4. Bake for (oven, 230 °C ×1: temperature, number of rounds; with a fan oven two trays fit at once). Take them out when the tortilla edges are golden and crisp and the meat is sizzling with no pink. If baking two trays together, swap them top to bottom halfway.

    oven

  5. While they bake, cut the green onion into 5 cm lengths, shred very finely and soak in cold water for to tame the sharpness, then shake dry. Toss lightly with the vinegar, the remaining sesame oil, the remaining gochugaru and the sesame seeds.

    Add in this stepLeek-like Korean green onion or spring onions 2Rice vinegar 2 tspToasted sesame oil 1 tspGochugaru (Korean chilli flakes) ½ tspToasted sesame seeds 1 tsp

  6. Squeeze lemon over each lahmacun, pile on the spring onion salad, roll up and eat straight away. If you prefer it crunchy, cut it into wedges like a pizza instead of rolling.

    Add in this stepLemon 1

Cook's tip

Baked tortillas stiffen faster than dough, so if you want to roll them, cover them with a tea towel for 1 minute straight out of the oven. If your kimchi is young, use a little less sugar and add a few drops of vinegar to the topping. Half minced pork mixed in is also delicious.

Cooking it at camp

Mix the topping at home and bring it chilled. At camp, put a large lidded pan or griddle over medium-low heat, lay a tortilla on it, spread the topping thinly, cover and cook for 6–8 minutes until the meat is cooked through.