Marinated grilled beef (Bulgogi)

1. Put the sirloin in the freezer for 30 minutes to firm up slightly, then slice it paper-thin across the grain with a sharp knife.

2. Peel the pear and grate it finely together with the garlic; stir it smooth with the soy sauce, brown sugar, sesame oil and pepper.

3. Work the marinade well into the beef, add the thinly sliced onion and half of the diagonally sliced spring onion, then cover and refrigerate for at least 1 hour, or even overnight.

4. Heat a large frying pan or grill pan over high heat until very hot, brush it lightly with oil and sear the beef in small batches, spread out, for 2-3 minutes.

5. Don't overcrowd the pan, or the meat will steam instead of browning; transfer each finished batch to a warm platter.

6. Scatter over the remaining spring onion and the sesame seeds, and serve with steamed rice, lettuce leaves and kimchi.

Tip: The pear doesn't just sweeten – its enzymes also tenderise the meat, which is why Korean home cooks never skip it. If you're short on time, grate the pear very finely and 30 minutes of marinating will do.