Bulgogi, which translates to ‘fire meat’, is a Korean dish that usually consists of grilled marinated beef. In this recipe we add our own little, modern twist to the traditional Korean marinade and turn it into a paste and use lamb mini roasts instead of beef - a nice cultural change to a Sunday roast.


  • Lamb

  • 2 lamb mini roasts (about 250g each)

  • 4cm piece ginger, finely grated

  • ¼ cup roughly chopped coriander

  • 2 tbsp sesame seeds, toasted

  • 2 tsp sesame oil

  • 1 tbsp salt reduce tamari or soy sauce

  • 1 tbsp mirin

  • 1 small green pear, coarsely grated

  • Chargrilled pumpkin, to serve

  • Green Pear Salad

  • 3 baby red radishes, thinly sliced

  • 1 green pear, thinly sliced

  • 1 red onion, thinly sliced

  • 1 cup shredded wombok

  • ½ cup mint & coriander leaves

  • 75g (½ cup) roasted cashews, roughly chopped

  • 1-2 limes, halved, plus extra wedges, to serve

  • Extra sesame oil, to serve


  • 1.

    Preheat a traditional oven or a barbeque with a hood to 200°C (180° fan-forced).

  • 2.

    To prepare the Bulgogi marinade, place ginger, coriander root, sesame seeds, sesame oil, tamari, mirin and pear in a small food processor; process until chopped and combined. Coat the lamb mini roasts with the Bulgogi marinade and season to taste. Place on a wire rack over an oven tray; roast for 25 to 30 minutes for medium or until cooked to your liking. Alternatively, if time permits, coat lamb and marinate for 3-4 hours or overnight.

  • 3.

    Meanwhile, to make salad place radishes, pear, onion, wombok, herbs and cashews in a large bowl, squeeze over lime juice and drizzle with extra sesame oil; season to taste and toss to combine.

  • 4.

    Remove lamb mini roasts from oven or barbecue, cover loosely with foil and stand for 10 minutes before carving, to serve.

  • 5.

    Divide salad among plates and top with sliced lamb Bulgogi. Serve with extra lime wedges and roasted sweet potato.


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