Amina's Korean bulgogi and endive salad recipe

Ingredients

Bulgogi:
500g finely sliced beef scotch fillet
1/2 cup dark soy sauce
1/3 cup water
1/4 cup sugar
2tbs fructose or glucose
1tbs olive oil
2tbs sesame oil
1 nashi pear, skinned and crushed
1tsp black pepper
1tbs sesame seeds
2tbs crushed garlic
1/2 brown onion, finely sliced
2 spring onions sliced in 2cm batons

Endive salad:
1 medium bunch of endives (washed and separated from core)
1/2 cup white vinegar
2tbs sesame oil
1tbs Korean dried chilli powder
1tbs sesame seeds
2tbs fructose (or caster sugar dissolved in the vinegar)
1 1/2tbs soy sauce

For serving:
Cucumber
Cabbage kimchi
Radish kimchi
Perilla leaves (or any lettuce leaves)

Method

Combine all bulgogi ingredients except for spring onions and meat in a separate large bowl. Mix until combined.

Add beef and spring onions and mix. Set aside for at least two hours or overnight.

Mix all dressing ingredients together, except for endive.

To cook the meat, a grill pan may be used. They both require very hot pans and only need to be cooked for a short period of time, depending on how you like your beef cooked.

Toss the dressing with the endive leaves.

Wrap the endive salad and beef in perilla leaves (or any other lettuce leaves) with cabbage kimchi and radish kimchi and serve.