Korean style lamb tortilla

Name: Korean style lamb tortilla
Cook time: 25 min
Yield: 2
Cuisine: Seoul, Korea

with red cabbage and black garlic mayo

Ready in around 25 mins

RECIPE FACT:

With 25 million people living within city limit, Seoul is the third largest metropolis in the world.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel then grate the carrot and place into a salad bowl with the sliced red cabbage. Thinly slice the spring onion on the diagonal and add half to the salad bowl. Just before serving, drizzle with olive oil, season with salt and pepper and toss to combine.
2. TO HEAT THE TORTILLAS:

Heat a non-stick frying pan over a medium-high heat. Once hot, add a wholemeal tortilla to the pan and cook for 20-30 secs on each side, remove from the pan and cover to keep warm. Repeat until all the tortillas are heated.
3. TO COOK THE KOREAN LAMB:

Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the lamb mince and cook for 4-5 mins, breaking up any lump with a wooden spoon. Add the Korean honey sauce and cook for a further 2-3 mins until the lamb is sticky and caramelised.
TO SERVE:

Using the back of a spoon spread some of the black garlic mayo onto the tortillas. Top with the red cabbage salad and Korean lamb. Dollop over remaining black garlic mayo and sprinkle with crispy shallots and sesame seeds and remaining spring onion. Serve any leftover garnish on the side.