Bulgogi

If the butcher has not sliced the beef, put it in the freezer for 30 minutes until firm, then cut it across the grain into slices 2–3 mm thick and about 5 cm long. In a large bowl, stir the soy sauce and the sugar until the sugar dissolves. Add the sesame oil, the crushed garlic, the grated ginger and the pepper. Grate 75 g of the onion directly into the bowl, juice included. Its juice softens the meat and sweetens the marinade.

• beef600 g
• soy sauce4 tbsp
• sugar25 g
• sesame oil2 tbsp
• garlic4 cloves
• ginger10 g
• black pepper0.5 tsp
• onion75 g

Slice the remaining 75 g of onion thinly and cut 30 g of the spring onions into 4 cm lengths. Add the beef, the sliced onion and the spring onion to the marinade and turn the meat with your hands until every slice is coated. Cover and chill for 30–60 minutes; much longer makes the meat soft and too salty. Meanwhile rinse the rice, cook it with 350 ml of water covered on low heat for 12 minutes and leave it covered for 10 minutes.

• beef600 g
• onion75 g
• spring onion30 g
• rice300 g
• water350 mL

Heat a large cast-iron pan or wok over high heat until very hot, then add a third of the oil. Cook the beef in three batches of about 200 g, spread in a single layer. Leave each batch untouched for 1 minute, until the underside is dark brown, then turn it and cook for another 1–2 minutes, until the edges are caramelised and no pink remains. Add the onion that clings to the meat. A crowded pan steams the beef grey. Wipe out the pan if the sugar burns black.

• beef600 g
• vegetable oil1 tbsp

Toast the sesame seeds in a dry small pan over medium heat for about a minute, shaking the pan, until they turn light gold and smell nutty. Slice the remaining 15 g of spring onion thinly. Divide the hot rice between four bowls and pile the beef and onions on top. Spoon over any juices left in the pan. Finish with the toasted sesame seeds and the spring onion, and serve at once while the beef is still sizzling.

• rice300 g
• sesame seed1 tbsp
• spring onion15 g