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.

Number of servings

MARINADE Ingredients

  • 1 piece Beef Flank Steak
  • 6 tbsp soy sauce
  • 2 tbsp Mirin
  • Juice of 1 Sunkist® Navel orange
  • 1/2 onion
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1/8 tsp ground black pepper
  • 1 tbsp Korean Doenjang

STUFFING Ingredients

  • 1 onion
  • Kimchi
  • 30g Feta cheese
  • Sunkist® Navel orange zest

SIDE DISHES Ingredients

  • Seaweed
  • Korean Doenjang
  • Salad leaves
  • Mixed grain or pearl rice, cooked



  1. Blend all the marinade ingredients together.
  2. Butterfly the beef and marinade for 1 hour (maximum 6 hours).



  1. Preheat oven at 180°C.
  2. Slice and caramelise the onions and set aside.
  3. Chop the kimchi.
  4. Finely dice the Feta cheese.
  5. Layer the onions, kimchi and cheese on the flank steak. Grate some orange zest on top and roll. Use skewers to fix it together.
  6. Sear in a pan with oil and then place in the oven for 10 minutes.
  7. Take out to slice and serve with the side dishes.