Bulgogi

Slice the beef across the grain as thinly as you can, 2–3 mm thick.

Put the beef in the freezer for 30–40 minutes first: partly frozen meat slices thin and even.

Finely grate the apple and finely chop the garlic. Mix them with the soy sauce, sugar, sesame oil and black pepper.

Thinly slice the onion into half-moons. Toss the beef and onion with the marinade, cover and refrigerate.

You can marinate for longer, up to 12 hours, for even more tender and flavourful meat.

While the beef marinates, rinse the rice until the water runs clear, add 400 ml of water and bring to the boil. Turn the heat to the lowest setting, cover and cook until the water is absorbed.

Heat the oil in a frying pan until very hot and stir-fry the beef and onion in small batches until the meat darkens and caramelises.

Keep the meat in a thin layer: in a crowded pan it releases its juices and stews instead of searing.

Serve the bulgogi alongside the rice, sprinkled with sesame seeds and sliced green onions. Enjoy!