Koreansk Bulgogi

Korean Bulgogi 

Bulgogi salad wraps with hot noodles, a dish inspired by a Korean barbecue with fresh flavours and a crispy texture.


Number of portions
  • 1.5 kg beef (entrecôte or flank), in thin slices

  • 460 g Santa Maria Premium Egg Noodles

  • 100 ml Santa Maria Piri Piri Sauce

  • 20 lettuce leaves, Cosmopolitan

  • 1 nashi pear (Chinese pears), puréed

  • 300 ml Santa Maria Teriyaki sauce

  • 3 cloves garlic, finely chopped

  • 2 tbsp Santa Maria Sesame Seeds

  • 2 tbsp sesame oil

  • 2 tbsp Santa Maria Sambal Oelek

  • 1 tsp Santa Maria Tellicherry Black Pepper, ground

  • 200 g red cabbage, finely shredded

  • 50 ml Santa Maria Piri Piri Sauce

  • 2 spring onions, thinly sliced

  • 2 tsp Santa Maria Sesame Seeds

How to prepare

  1. Purée the de-seeded and peeled pear and place in a bowl. Add the rest of the marinade ingredients and stir.

  2. Cut the meat into two along the direction of the fibres and then slice as thinly as possible across the fibres.

  3. Put the meat in the marinade and leave to stand for at least 2 hours, preferably overnight.

  4. Grill the meat on a grill at a high temperature for about 2 minutes, turning once.

  5. Place the grilled meat on a plate and leave to rest; the meat will finish cooking through.

  6. Cook the egg noodles according to the instructions on the pack until almost done. Then rinse in cold water.

  7. Heat up a little oil in a frying pan and add the egg noodles. Stir fry them with the piri piri and sesame seeds.

  8. Put the rinsed lettuce leaves on a serving dish and spread the noodles and meat on top.

  9. Garnish with the finely shredded red cabbage, spring onions, a little piri piri and the sesame seeds.

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