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Photo of Bulgogi beef pockets by WW

Bulgogi beef pockets

Total Time
15 min
15 min


Beef minute steak, raw

240 g, (Buy 380g), fat trimmed

Ginger paste

2 tsp

Marinade, Asian style

2 tbs, bulgogi

Sesame seeds

2 tsp

Wholemeal pita bread

124 g, (4x31g), halved, split

Mixed salad leaves

3 cup(s), (90g) Asian variety

Lebanese cucumber

1 medium, thinly sliced diagonally

Pickled ginger

40 g, (2 tbsp)

Fresh mint

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Combine beef, marinade and ginger in a bowl. Mix well.
  2. Cook beef for 1–2 minutes each side until just browned (see tip). Transfer to a plate and sprinkle with sesame seeds. Thickly slice.
  3. Fill pita pockets with salad leaves and cucumber. Top with beef and pickled ginger. Serve sprinkled with mint.


SERVING SUGGESTION: Asian salad leaves. TIPS: To save time we used crushed ginger from a jar or tube but you can use fresh ginger if you prefer. Ensure the barbecue or chargrill pan is super-hot when cooking the beef, so the meat caramelises and doesn’t stew. Bulgogi is a Korean marinade and sauce with a sweet and tangy barbecue flavour. Find it in the Asian food aisle of most supermarkets. Add it: 1 tsp finely chopped long fresh red chilli or ½ tsp dried chilli f lakes in Step 1. Swap it: Beef for un-crumbed lean chicken breast schnitzels.