Korean beef bulgogi skewers

• sirloin steak↗300g g

  fat removed

• soy sauce↗2 tbsp tbsp
• golden caster sugar↗2 tbsp tbsp
• mirin↗2 tbsp tbsp
• ginger↗thumb-sized piece

  thumb-sized piece, peeled and sliced

• garlic cloves↗2
• chopped fresh pineapple50g g
• chilli flakes↗1 tsp tsp

  or Korean chilli powder

• sesame oil↗1 tbsp tbsp

  plus extra for frying

• lettuce↗

  leaves, to serve

• toasted sesame seeds↗

  to serve

• spring onions↗

  thinly sliced, to serve

• sriracha or other chilli sauce↗2 tbsp tbsp
• kecap manis↗2 tbsp tbsp

  (Indonesian sweet soy sauce)

• lime↗juice 1

  juice 1

Step-by-step instructions

1. 1

   Put the steak in the freezer for 30 mins – it will firm up and be much easier to slice thinly. Meanwhile, make a marinаde. Put the soy, sugar, mirin, ginger, garlic, pineapple, chilli flakes and oil in a food processor. Blitz until smooth, then pour into a bowl.

2. 2

   When the meat is semi-frozen, thinly slice into 25 pieces and add to the marinаde. Chill until ready to use, but don’t leave for longer than 2 hrs or the pineapple juice will break down the meat too much.

3. 3

   Meanwhile, soak small wooden skewers in water for 10 mins. When ready to serve, thread a piece of meat onto each skewer. Heat a griddle pan, or frying pan, and brown skewers for 1-2 mins each side or until grill marks appear. Add a little more oil to the pan if needed.

4. 4

   Mix together the dipping sauce ingredients in a small bowl. Serve the skewers with lettuce, sesame seeds, spring onions and dipping sauce.