Beefy Brioche BBQ Wontons

Beefy Brioche BBQ Wontons

Featured Product

To make this yourself, you’ll need some Deli Kitchen Brioche Style Wraps.
You can find your nearest stockist or buy online!

Prep Time
60 mins
2-4 servings


  • 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 tsps gochujang
  • 2 cloves garlic (minced)
  • 1 tsp sugar
  • 1tsp olive oil


  1. 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 to marinade from 1-12 hours. The longer you leave it marinading the deeper the flavour when cooked.
  2. Place a frying pan ( or skillet ) on a medium heat and add 1 tbsp olive oil
  3. Stir-fry the beef for 3-5 minutes, then add in onions, carrots and green onion. Stir-fry these together for a further 5-10 minutes
  4. While this is cooking, add your washed rice to a pan of water and boil until rice is fluffy. Be careful not to over cook the rice as it will go stodgy
  5. 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
  6. Make a paste out of flour and water and spread 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 filling and twist sides around to make wonton shape, put a little paste on the wrap where the 2 edges meet and press firmly together
  7. Deep fry for 3-5 minutes, making sure to carefully turn it to cook all over, remove and drain on some kitchen towel before serving

Spicy Spinach

  1. 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.
  2. Quickly remove the spinach from the pot and shock in icy cold water to stop the cooking.
  3. Drain and gently squeeze out excess water. Cut into 3-inch lengths.
  4. 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.