“BULGOGI” NAVEL ORANGE AND KIMCHI ROAST BEEF
Flank steak is marinated with an orange infused bulgogi sauce and a touch of Korean bean paste, Doenjang. Then it is stuffed with various ingredients and served like a DIY wrap alongside fresh lettuce leaves, seaweed and rice. This mouth-watering main dish acts as a beautiful center piece, to be sliced and shared amongst your guests.
MARINADE
Directions
- Blend all the marinade ingredients together.
- Butterfly the beef and marinade for 1 hour (maximum 6 hours).
BEEF ROLL
Directions
- Preheat oven at 180°C.
- Slice and caramelise the onions and set aside.
- Chop the kimchi.
- Finely dice the Feta cheese.
- Layer the onions, kimchi and cheese on the flank steak. Grate some orange zest on top and roll. Use skewers to fix it together.
- Sear in a pan with oil and then place in the oven for 10 minutes.
- Take out to slice and serve with the side dishes.