Bulgogi

Ingredients

• 700g beef sirloin or ribeye, sliced 2mm thin
• 1/2 Korean pear, peeled and grated
• 1/2 onion, grated
• 6 tbsp soy sauce
• 3 tbsp light brown sugar
• 2 tbsp Korean cooking wine or mirin
• 2 tbsp toasted sesame oil
• 6 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp coarsely ground black pepper
• 1 onion, sliced
• 1 carrot, cut into thin matchsticks
• 4 spring onions, cut into 4cm lengths
• 1 tbsp toasted sesame seeds
• Lettuce leaves and ssamjang, to serve

Before you cook

• Freeze the beef for 30 minutes, then slice it as thinly as you can across the grain, or buy it pre-sliced
• Grate the pear and the half onion into a large bowl
• Whisk the soy sauce, sugar, cooking wine, sesame oil, garlic, ginger and pepper into the grated pear
• Slice the second onion, cut the carrot into matchsticks and cut the spring onions into lengths

Steps

1. Add the sliced beef to the marinade and work it through with your hands until every piece is coated.
2. Cover the bowl and refrigerate it for at least 30 minutes, or up to 8 hours for a deeper flavour.
3. Set a large heavy frying pan or griddle over high heat until it smokes faintly.
4. Lift a third of the beef out of the marinade, letting the excess drip off, and lay it in the pan in a single layer.
5. Sear it undisturbed for 90 seconds so the edges caramelise, then turn and cook for another minute.
6. Move the cooked beef to a warm platter and repeat with the remaining beef in two more batches.
7. Tip the sliced onion and carrot into the hot pan and stir-fry them for 2 minutes.
8. Return all the beef to the pan along with any leftover marinade and toss for 1 minute until the sauce clings and glosses.
9. Throw in the spring onions and toss once more.
10. Scatter over the sesame seeds and slide everything onto the platter.
11. Serve with rice, lettuce leaves and ssamjang so everyone can build their own wraps.