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Photo of Beef Bulgogi with asian-style coleslaw by WW

Beef Bulgogi with asian-style coleslaw

Total Time
2 hr 25 min
15 min
10 min
A favourite of Korean barbecue restaurants, bulgogi is a grilled marinated meat dish that is easy to recreate at home.


Nashi pear

1 medium, chopped

Brown onion

1½ medium, cut into thick wedges


2 clove(s), crushed

Reduced salt soy sauce

80 ml, (1/3 cup)

Sake or Japanese rice wine

10 ml

Beef fillet (tenderloin), raw

320 g, (Buy 4x100g schnitsels), halved

Coleslaw mix, without dressing

400 g

Olive oil

2 tsp

Sesame seeds

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Using a small food processor, process pear and one-third of the onion until smooth. Pour into a shallow glass or ceramic dish. Add garlic, ¼ cup (60ml) soy sauce and half the vinegar. Season with freshly ground black pepper and stir until combined. Add beef and turn to coat. Cover and refrigerate for 1–2 hours.
  2. Place coleslaw mix in a large bowl. Add remaining soy sauce, vinegar and oil. Toss to coat.
  3. Preheat a chargrill or barbecue over medium-high heat. Lightly spray remaining onion with oil. Cook, turning, for 5 minutes or until softened and lightly charred. Transfer to plate. Cover to keep warm.
  4. Remove beef from marinade and pat dry with paper towel. Cook beef for 1 minute each side or until golden (see note). Top salad with beef and onion. Serve sprinkled with sesame seeds.


SERVING SUGGESTION: Steamed basmati rice.Keep the stem intact when cutting the onion into wedges. This way it won’t fall apart when you are turning it on the chargrill.If using a chargrill pan, cook the beef in 3–4 batches so you don’t overcrowd the pan otherwise the meat will stew rather than chargrill. Place the cooked meat on a plate and cover with foil to keep warm.