Bulgogi

• 5 tablespoons Soy sauce
  Swaps (1)
• 1 u Onion (thinly sliced)
• 4 cloves Garlic (grated)
• 1 u Carrot (cut into thin matchsticks) (optional)
• 1 tablespoon Sesame seeds (toasted)
• 0.5 teaspoons Black pepper (ground)
• 1 tablespoon Vegetable Oil
• 1 piece Ginger (fresh, 2 cm, grated)
• 2 tablespoons Brown Sugar
• 4 u Spring Onions (cut into 3 cm lengths, plus a little chopped to serve)
• 2 tablespoons Sesame Seed Oil (toasted)
• 1 u Lettuce (small, leaves separated for wrapping)
• 600 g Beef Fillet (or ribeye, very thinly sliced)
• 300 g Sushi Rice (or any short-grain rice)
• 1 u Pears (ripe, peeled and grated)

Instructions

1. 1

   In a bowl, mix the grated pear, soy sauce, sugar, garlic, ginger, sesame oil and pepper.

   5 min

2. 2

   Add the beef, onion, spring onion pieces and carrot and mix with your hands so everything is well coated. Leave to marinate in the fridge for at least 30 minutes, or overnight.

   30 min

3. 3

   Rinse the rice until the water runs almost clear and cook it covered with 1.2 times its volume of water over the lowest heat until absorbed. Leave it to stand, covered, for 10 minutes.

   25 min

4. 4

   Heat a large frying pan or griddle over high heat with a little oil. Stir-fry the beef in batches, in a single layer, until the edges brown and the marinade turns into a glaze; two or three minutes per batch is enough.

   10 min

5. 5

   Serve the bulgogi with the rice, sprinkled with sesame seeds and chopped spring onion, and with the lettuce leaves for wrapping each mouthful.