- 1 firm tofu pack
- 1 mozzarella piece
- 1 ATLAS bulgogi sauce tub
- 1 sesame seeds sachet
- 1 baby cos lettuce
- 1 carrot
- 1 corn cob
- 1 cucumber
- 1 pear
- 2 zucchini
- 1 ginger piece
- 1 spring onion bunch*
Pantry staples: Oil (sesame oil preferred), salt
Allergens: Dairy, sesame, soy, wheat, gluten
Specialised equipment: Char grill pan or barbecue (optional), grater, peeler
Chef's note Bulgogi literally translates to “fire meat”, referring to the meat being cooked over a flame grill barbecue. The bulgogi sauce gives the dish a salty and sweet flavour plus garlic and sesame oil to make it an authentic Korean flavour. Pear is added to enhance the flavour! Here we are grilling tofu and zucchini to add a smokey flavour to the dish.
* Spring onion is to be split across other dishes so please read each recipe carefully.
1. Marinate the tofu and zucchini
Always read the recipe in full before you begin. Preheat the char grill pan or barbecue over high heat. Wash the vegetables. Grate half of the pear. Thinly slice the whites of 1 spring onion* per 2 people. Slice the zucchini and tofu into 5mm thick slices. Combine the bulgogi sauce with the grated pear and spring onion whites. Set aside half of the bulgogi sauce and mix the remaining with the tofu and zucchini. Set aside to marinate.
2. Prepare the remaining ingredients
Cut the cucumber into matchstick size pieces. Peel and grate or very thinly slice the carrot. Thinly slice the remaining pear. Pick the outer leaves of the cos lettuce. Finely slice the lettuce core. Peel and grate the ginger. Thinly slice the remaining greens of the spring onion.
3. Cook the corn
Place the corn, with the husk, on the preheated char grill pan or barbecue (or frying pan) and cook for 8 minutes, turning regularly to ensure an even cook. Carefully, peel away the husk and continue cooking the corn for 4 minutes or until evenly charred. Cut into even portions and keep warm.
4. Make the salad
Meanwhile, combine the sliced lettuce, carrot, cucumber, sliced pear, spring onion greens and sesame seeds. Add the ginger to taste. Season with some salt and a little oil (sesame oil preferred).
5. Cook the tofu and zucchini
Place the marinated tofu and zucchini slices onto the hot char grill pan or barbecue (or frying pan) and cook for 1 minute on each side or until lightly charred and mostly cooked through.
6. To serve
Grate the mozzarella over the charred corn. Use the lettuce leaves to wrap the tofu and zucchini along with the salad. Dip into the reserved bulgogi sauce and enjoy.