Bulgogi beef

Combine crushed garlic, grated onion, grated ginger, toasted sesame oil, brown sugar, soy sauce and Korean chili flakes in a large mixing bowl.

Peel and grate in about a quarter of an Asian pear; an enzyme in the fruit tenderises the meat. Stir the marinade and set it aside.

Slice the boneless short rib across the grain. The cook first says between an eighth and a quarter inch, then says about three-eighths of an inch thick, which is his preference.

Mix the sliced meat into the marinade by hand, cover and refrigerate one hour to overnight; the cook goes one to two hours.

Unwrap, season with a little salt and a drizzle of vegetable oil and toss.

Cook in a single layer in a smoking hot cast iron skillet brushed with oil, two to three minutes per side on the highest heat, about five minutes total; work in batches above about a pound of beef.

Serve immediately over steamed rice, finished with sliced green onions, more Korean chili flakes and sesame seeds.

Optionally splash a little water into the pan to deglaze and serve the caramelized ribbons over the rice.