Serves 4

Ready in 2h

400 grams carpaccio meat or thin slices

6 spring onions

3 garlic cloves

1 tbs sesame seeds

1 tbs sesame oil

3 tbs soy sauce

3 tbs water

1 tbs brown sugar

1 tbs honey

To serve

1 lettuce

Gochujang – korean hot pepper paste

Slice the meat into stripes 7/8 cm long and 2/3 cm wide. Chop the onions and the garlic.

In a container put the meat, the vegetables and the rest of the ingredients and put in the refrigerator for 1h at least.

Cook the whole mixture on hot grid or in a hot pan until cooked – careful it does not get brown, it tastes better when it is still juicy.

Serve bulgoghi with lettuce – you need to wrap the meat into the lettuce leaf – serve with gochujang on a side.