Beef bulgogi lettuce wraps

Sweet, garlicky Korean barbecue-style beef, marinated with grated pear and seared in a hot pan, then wrapped in crisp lettuce with rice, crunchy veg and spicy mayo.

Ingredients

• 600 g Beef stir-fry strips, sliced very thinly
• 0.5 Pears, peeled and grated
• 60 ml Soy sauce
• 20 g Soft brown sugar
• 15 ml Sesame oil
• 0.3 Garlic, 3 cloves, crushed
• 10 g Fresh ginger, grated
• 3 Spring onions, sliced
• 1 g Black pepper
• 15 ml Vegetable oil
• 250 g Jasmine rice
• 3 Little gem lettuce, leaves separated
• 0.5 Cucumber, cut into sticks
• 100 g Carrots, cut into matchsticks
• 5 g Sesame seeds
• 60 g Mayonnaise
• 20 g Gochujang

Method

1. Mix the grated pear, soy sauce, sugar, sesame oil, garlic, ginger, most of the spring onions and the pepper. Toss the beef in it and leave to marinate. The pear helps tenderise it.
2. Rinse the rice and cook it. Drain and keep covered.
3. Stir the mayo and gochujang together. Put the lettuce, cucumber, carrots and sesame seeds out in bowls.
4. Heat the oil in a large frying pan over a very high heat. Lift the beef out of the marinade and fry in batches, spread out, until caramelised at the edges.
5. Scatter the beef with the rest of the spring onions. Everyone fills lettuce leaves with a spoonful of rice, some beef, veg and a dab of spicy mayo.