Bulgogi and bulgogi stew

Sauce: soy sauce, sugar, garlic, onion and Asian pear with half a cup of plain water; grind smooth, a few seconds.

Pour into a big bowl and add black pepper and sesame seeds.

Freeze the beef around two hours (one hour works) so it slices easily; slice thinly across the grain for tenderness, or buy pre-sliced bulgogi beef.

Combine the beef with the sauce and add sesame oil at the last minute.

Marinate in the refrigerator at least three hours until the juice is absorbed; it can be grilled at this point.

Stew: arrange mushrooms, green onion, one onion, half a tofu and carrot around the pan with the marinated beef in the centre; add pepper on top.

Add beef broth and one can of water, cover with the lid and cook.

After five minutes open the lid and stir the beef; cook a few minutes more until done.

Serve at the table with a bowl of rice each, dipping in the sauce.