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Sunsweet Prunes

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Korean Bulgogi



450 g onions
4 garlic cloves
1 tsp black pepper
2 tsp demerara sugar
75 ml soya sauce
3 tbsp sesame oil
3 rib-eye steaks (in all approx. 600 g in weight)
100 g SUNSWEET prunes
250 g parboiled long grain rice
2-3 romaine lettuce hearts
1 cucumber
1 bunch of coriander (alternatively: flat leaf parsley)


  1. Peel the onion and garlic. Cut 1/3 of the onion into rough pieces and put the remaining onion to one side. Place the onion pieces, garlic cloves, pepper, demerara sugar, soya sauce and 2 tbsp of the sesame oil into a mixing jug and mix to produce a thick marinade.
  2. Halve the onions you have put aside and slice thinly. Cut the steaks into 0.5 cm strips. Halve the prunes. Place everything in a large bowl, mix with the marinade, cover and allow to stand in the fridge for at least 30 minutes (or overnight).
  3. Cook the rice in salted water according to package instructions. Clean the romaine lettuce and separate into individual leaves, wash, drain and dry. Wash the cucumber, halve it and discarding the end stalks, cut into roughly 0.5 cm-thick slices. 
  4. Heat the remaining sesame oil in a coated wok or a large pan over a high heat. Add the steak mixture and fry until the strips of steak are lightly browned. Wash the coriander, shake it dry and roughly chop. 
  5. To serve, take one lettuce leaf, place some rice, meat, cucumber and coriander on it, roll lightly together and enjoy.

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Canapes and Savoury Snacks, Starters and Appetizers

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