195 calories per serve
Bulgogi, literally “fire meat”, is a generally made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. It’s a Korean flavour that if you haven’t tried yet, you’re sure to love.
300 grams lamb rump
80 grams baby cos lettuce
2 tbsp bulgogi (Korean barbecue) marinade
2 red radishes
2 spring onions
2 tsp sesame seeds
1 red chilli (optional)
0.5 firm green pears
2 tsp white vinegar*
1 tbsp soy sauce*
1 tsp honey*
First a little prep
– slice lamb and combine with marinade
– wash baby cos lettuce
– wash, peel and cut carrots into thin matchsticks
– wash, halve and thinly slice red radishes
– wash, quarter, core and thinly slice green pear
– wash and diagonally slice spring onions
– finely chop red chilli
Now let’s cook
1. To make sauce, combine soy sauce, vinegar, honey and sesame seeds in a bowl. Add as much chilli as you like!
2. Heat an oiled, large wok over a medium to high heat. Add lamb and cook, without stirring, for 1-2 minutes, or until starting to brown on one side. Stir-fry for a further minute, or until cooked. Transfer to a bowl and cover to keep warm. Wipe the pan clean.
3. Warm wraps on the same pan for about 30 seconds per side and wrap in a clean tea towel to keep warm.
4. Fill wraps with lettuce, carrots, radishes, pear, lamb and onions. Drizzle with sauce.