Beef bulgogi (Serves 2)
For the marinade:
100ml soy sauce
40ml sesame oil
10g toasted white and black sesame seeds
2 tbsp caster sugar
2 tbsp puréed pear
1 tbsp finely chopped garlic
1 tsp white pepper
4 spring onions, finely chopped
400g beef sirloin, thinly sliced
1 white onion, sliced
2 carrots, peeled and cut into batons
4 spring onions, (green part only), sliced
30g button mushrooms
30g shiitake mushrooms
To garnish:
1-2 red chillies, sliced
2 tbsp sesame seeds
1 leek, cut into rings
Mix all the marinade ingredients together in a bowl. Add the sliced meat and coat well with the marinade. Cover with cling film and leave to marinate in the fridge for at least six hours, but up to 12.
Place a dry frying pan over a medium-high heat, add the meat and the marinade and cook for one minute.
Add the white onions, carrots, spring onions and the mushrooms and toss together. Pour over a spoonful of water and cook for two to three minutes.
Pile the ingredients on to a hot skillet, top with the leek rings, chilli and sesame seeds and serve.
