Bulgogi beef

In a large bowl combine garlic, grated onion, grated ginger, toasted sesame oil, a spoon of brown sugar, a generous splash of soy sauce, a big spoon of gochugaru and about a quarter of an Asian pear, peeled and grated; stir.

Slice the short rib across the grain; he names 'between an eighth and a quarter inch', then 'about three eighths of an inch thick'.

Mix the meat into the marinade by hand, cover and refrigerate one to two hours.

Season with a little salt and toss with a drizzle of vegetable oil.

Cook in a single layer in a smoking hot oiled cast iron skillet on the highest heat, two to three minutes per side, about five minutes in all; work in batches over about a pound.

Serve on steamed rice with sliced green onions and more chili flakes.