"Bulgogi" (불고기)

Disclaimer, this is a very quick, cheat's bulgogi that forgoes the Korean pear and other great ingredients. If you have time, please research and execute a high-quality, faithful recipe. If you're like me, and want something in 20 minutes on a Thursday, dive on in.

Ingredients:

• 200-250 gram ribeye steak

• 40 millilitres dark soy sauce

• 40 grams dark brown sugar

• 3 cloves garlic, minced

• 1 teaspoon sesame oil

• 180 grams jasmine rice (dry weight)

• 1 egg, fried

• Greens, to serve

Method:

1. Get your steak into the freezer for 10-15 minutes before cooking.

2. This will allow you to slice it razor-thin, which makes this dish great.

3. Slice the steak into very thin strips.

4. Combine your ingredients in a bowl, and allow to marinate for 30-60 minutesreally, as long as you have.

5. In the meanwhile, get a rice cooker or pan on with your rice.

6. If it's done early, you can leave it to steam or warm.

7. Get a wok or frying pan blisteringly hot over the biggest burner you have. Ideally you have one of those jet burners, but probably not.

8. Add a splash of oil and, using tongs, transfer half of your steak mix to the pan.

9. Sear the steak for 30-60 seconds until the marinade is slightly caramelised and the steak is cooked to your liking,.

10. This comes together very fast, so keep an eye to not overcook the steak.

11. Once you're done with half, remove to a covered plate and leave in a warm place to repeat wit the other half.

12. Serve over warm jasmine rice with greens and garnish with sesame seeds, watercress, chilli flakes, whatever floats your boat.

13. Topping with a fried egg is a favourite of mine.