Beefy Brioche BBQ Wontons
Experience a bold fusion of flavours with this Beefy Brioche BBQ Wontons recipe. We tuck tender Korean-marinated ribeye and spicy gochujang spinach inside a soft, buttery base before frying to a golden crisp. It is a playful, hands-on discovery that turns a classic wrap into a crunchy, sensory adventure.
Ingredients
4 Deli Kitchen Brioche Style Wraps
Korean Beef
500g Ribeye steak, sliced
1 tbsp Olive oil
1 onion, diced
1 carrot, grated
2 green onions, chopped
300ml soy sauce
1 tbsp brown sugar
¼ pear, grated
1 tsp ginger
1 tsp garlic granules
2 tsp sesame oil
2 tsp toasted sesame seeds
2 green onions, chopped
Spicy Spinach:
1 bunch spinach
2 tsp gochujang
2 cloves garlic, minced
1 tsp sugar
1 tsp olive oil
4 Deli Kitchen Brioche Style Wraps
Korean Beef
500g Ribeye steak, sliced
1 tbsp Olive oil
1 onion, diced
1 carrot, grated
2 green onions, chopped
300ml soy sauce
1 tbsp brown sugar
¼ pear, grated
1 tsp ginger
1 tsp garlic granules
2 tsp sesame oil
2 tsp toasted sesame seeds
2 green onions, chopped
Spicy Spinach:
1 bunch spinach
2 tsp gochujang
2 cloves garlic, minced
1 tsp sugar
1 tsp olive oil
or vegan?See Swaps
& Variations
Method
In a bowl, add soy sauce, brown sugar, pear, ginger, sesame oil, sesame seeds, green onions and whisk together. Then add your beef to this and leave it to marinade for 1-12 hours. The longer you leave it marinating, the deeper the flavour when cooked.
Place a frying pan (or skillet) on medium heat and add 1 tbsp olive oil.
Stir-fry the beef for 3-5 minutes, then add in onions, carrots, and green onions. Stir-fry these together for a further 5-10 minutes.
While this is cooking, add your washed rice to a pan of water and boil until the rice is fluffy. Be careful not to overcook the rice as it will go stodgy.
In a separate pan over medium heat, add 1 tbsp olive oil and then add spinach, minced garlic, gochujang, and sugar. Cook for 5 minutes, stirring occasionally.
Make a paste out of flour and water and spread it over the edges of your brioche wrap, then add filling and fold over. Pressing the sides so they stay together. Then fold in the wrap near the filling and twist the sides around to make a wonton shape, put a little paste on the wrap where the 2 edges meet and press firmly together.
Deep fry for 3-5 minutes, making sure to carefully turn it to cook all over, remove and drain on a kitchen towel before serving.
To make the Spicy Spinach, trim off the roots from the spinach. Wash thoroughly until there is no sand in the water. Blanch the spinach in salted boiling water until wilted, 20 to 30 seconds.
Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.
Drain and gently squeeze out excess water. Cut into 3-inch lengths.
Add the remaining ingredients and mix everything well by hand, loosening/separating the spinach pieces that have been clumped up together. It will take about 10 minutes for the flavour of the seasonings to seep into the spinach.
Dietary Info
This recipe is dairy-free (when using our plant-based brioche-style wraps) and nut-free. It contains soy and gluten.
Why You'll Love This Recipe
Crunchy Discovery: The brioche-style wrap creates a unique, pillowy yet crisp shell.
Deep Umami: A long marinade in soy, ginger, and pear sparks an authentic Korean flavour.
Textural Play: Features succulent beef, wilted spicy spinach, and a golden fried exterior.
Impressive Sharing: Perfect for a creative dinner party or a bold weekend project.
Key Ingredients
Deli Kitchen Brioche Style Wraps: These are for those who can’t decide between sweet or savoury! They provide a rich, buttery canvas that crisps up beautifully when fried.
Ribeye Steak: Sliced thin to absorb the marinade and provide a nourishing, tender bite.
Gochujang: This fermented chilli paste adds a bold, savoury heat to the spinach.
Grated Pear: A secret ingredient that helps tenderise the beef and adds a subtle sweet spark.
Serving Suggestions
Pair with a side of kimchi for an extra fermented, spicy kick.
Serve with a dipping bowl of extra soy sauce mixed with a drop of sesame oil.
Add a fresh cucumber salad on the side to provide a cool contrast to the hot wontons.
Storage & Reheating
The Korean beef can be marinated up to 12 hours in advance for maximum flavour. Once fried, these wontons are best enjoyed fresh to maintain their signature crunch. If you have leftovers, store them in the fridge for up to two days and reheat in a hot oven or air fryer at 180°C for 5 minutes to restore the crisp texture.
A simple, energetic way to bring global street food vibes to your kitchen
It is a hands-on adventure that proves how our wraps can be a canvas for any culinary discovery.
👉 Tried this recipe? Share your creation with us on social media: we love seeing how you make Deli Kitchen part of your mealtimes!
Swaps & Variations
To add a powerful boost to your meal, swap the base for Deli Kitchen Protein Wraps. These are super soft and have 10g of protein per wrap. You can also double the amount of ribeye or add a side of edamame beans to the serving plate.
