Serving amount:
  • Pork loin
  • 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
  • 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 and tenderise the meat. 

* Spring onion is to be split across other dishes so please read each recipe carefully. 


1. Marinate the pork

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. Cut the pork into very thin slices. Combine the bulgogi sauce with the grated pear and spring onion whites. Set aside about half of the bulgogi sauce. Mix the remaining bulgogi sauce with the pork slices and leave to marinate while you prepare the remaining ingredients. 

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 pork 

Place the marinated pork slices onto the very hot char grill pan or barbecue (or frying pan) and cook for 1 minute on each side or until charred and mostly cooked through. Discard the marinade. 

6. To serve 

Grate the mozzarella over the hot charred corn. Use the lettuce leaves to wrap the pork and salad, dip into the reserved bulgogi sauce and enjoy.