Bulgogi rice bowl (Bulgogi-deopbap)

1. Rinse the rice in cold water, then bring to the boil with the 600 ml of water, cover and cook over low heat for 15 minutes, and leave to rest for 10 minutes.

2. Put the beef in the freezer for 20 minutes to make slicing easier, then cut it across the grain into very thin slices.

3. Finely grate the pear and garlic, mix with the soy sauce, sugar, sesame oil and pepper, and marinate the meat in it for 20 minutes.

4. Heat the oil in a large frying pan and fry the thinly sliced onion and the carrot cut into strips for 2 minutes, then add the meat and cook over high heat for 3-4 minutes.

5. Mix the starch with the 150 ml of water, pour it into the pan and cook for 1 minute until you have a glossy, thick sauce.

6. Spoon the hot rice into deep bowls, pour over the bulgogi and its sauce, and serve sprinkled with spring onion and sesame seeds.

Tip: Deopbap is the one-bowl meal of Korean canteens and snack bars: the sauce soaks into the rice so every bite stays tasty. Add a fried egg on top for an even more filling meal.