Beef bulgogi recipe
 The word bulgogi translates as ‘fire meat’ as strips of meat are cooked on a barbecue in this recipe. A hot griddle or frying pan can also be used. 300–400g/10½–14oz rib-eye steak2–3 spring onions, each chopped into 2–3 pieces2 Little Gem lettuces, halved lengthways1 tbsp sesame seeds, toasted 300–400g/10½–14oz rib-eye steak 2–3 spring onions, each chopped into 2–3 pieces 2 Little Gem lettuces, halved lengthways 1 tbsp sesame seeds, toasted ½ ripe Asian pear, cored and cut into chunks (see recipe tip)4 tbsp light soy sauce2 tbsp soft brown sugar2 garlic cloves25g/1oz fresh root ginger, peeled and chopped2 spring onions, chopped1 tbsp sesame seeds1 tbsp sesame oilpinch salt and pepper ½ ripe Asian pear, cored and cut into chunks (see recipe tip) 4 tbsp light soy sauce 2 tbsp soft brown sugar 2 garlic cloves 25g/1oz fresh root ginger, peeled and chopped 2 spring onions, chopped 1 tbsp sesame seeds 1 tbsp sesame oil pinch salt and pepper 2 tbsp gochujang (Korean fermented chilli paste)1 tbsp miso paste½ tbsp light soy sauce1 tbsp honey1 tsp sesame oil 2 tbsp gochujang (Korean fermented chilli paste) 1 tbsp miso paste ½ tbsp light soy sauce 1 tbsp honey 1 tsp sesame oil Method Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight.Mix all of the ssamjang ingredients together in a ramekin or small bowl.Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side. Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight. Mix all of the ssamjang ingredients together in a ramekin or small bowl. Mix all of the ssamjang ingredients together in a ramekin or small bowl. Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side. Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side. Recipe tips If you can't get hold of an Asian pear, you can use a regular pear, but it needs to be very ripe.