Bulgogi lettuce wraps with quick-pickled carrot

• 600 g beef sirloinsliced against the grain into 3mm strips
• 3 tbs soy sauce
• 60 ml pear juice100% Korean pear or Asian pear juice
• 1 tbs toasted sesame oil
• 2 tsp gochugaru
• 3 garlic clovesfinely grated
• 1 tbs light brown sugar
• 2 medium carrotspeeled and julienned
• 3 tbs rice vinegar
• 2 tsp granulated sugar
• ½ tsp fine sea salt
• 1 butter lettucehead, leaves separated and washed
• 1 tbs sesame seeds
• 3 green onionsthinly sliced
• 1 tbs neutral oilavocado or grapeseed

1. 1

   Make the quick pickle: In a small bowl, toss the julienned carrots with the rice vinegar, granulated sugar, and sea salt. Stir until the sugar dissolves, then set aside. The carrots will soften and turn tangy while you prep everything else.

   Tip: Squeeze the carrots gently before serving to drain excess liquid.

2. 2

   Make the marinade: In a large bowl, whisk together the soy sauce, pear juice, toasted sesame oil, gochugaru, grated garlic, and light brown sugar until the sugar dissolves.

3. 3

   Add the sliced sirloin to the marinade and toss to coat every piece. Let it sit at room temperature while the skillet heats — even 5 minutes makes a difference.

   Tip: Slicing the beef while it's partially frozen (about 20 minutes in the freezer) makes getting thin strips much easier.

4. 4

   Heat the skillet over high heat until it just barely starts to smoke, about 2 minutes. Add the neutral oil and swirl to coat.

   Tip: A screaming-hot pan is non-negotiable here — it's what gives you caramelized edges instead of steamed, grey meat.

5. 5

   Working in two batches to avoid crowding, lift the beef from the marinade (let excess drip off) and spread it in a single layer across the skillet. Let it sear undisturbed for 60-90 seconds until the edges caramelize and turn deeply brown. Flip and cook another 30-60 seconds. Transfer to a plate. Repeat with the second batch.

   Tip: Resist the urge to stir — the char is where all the flavor lives.

6. 6

   After the second batch is done, pour any remaining marinade into the hot skillet and let it bubble and reduce for about 30 seconds until it turns glossy and slightly thick. Return all the beef to the pan, toss once to coat, then remove from heat.

7. 7

   Arrange the butter lettuce leaves on a platter. Pile the bulgogi into the cups, top with the drained pickled carrots, sliced green onions, and a generous sprinkle of sesame seeds.

   Tip: Leftovers keep well in the fridge for up to 3 days — reheat the beef in a hot skillet for 1 minute to revive the char. Store pickled carrots separately.

• skillet (30cm (12-inch))
• cutting board
• mixing bowl (large)
• mixing bowl (small)
• chef's knife
• tongs

Per serving

Nutritional values are estimates only.