Spicy leek salad for barbecue (Pa-muchim)

1. Cut the white and light green part of the leeks into 7-8 cm pieces, halve lengthwise, lay flat and slice into hair-thin strips.

2. Soak the strips in iced water for 10 minutes to remove the sharp juices and let them curl nicely.

3. Drain, let them drip thoroughly and pat dry with kitchen paper.

4. In a bowl, mix the gochugaru, rice vinegar, soy sauce, sugar and sesame oil.

5. Just before serving, toss the leek strips loosely with the dressing by hand and sprinkle with sesame seeds.

6. Serve immediately alongside grilled pork or beef.

Tip: Pa-muchim (also called pajeori) is the indispensable partner of Korean barbecue and samgyeopsal: its fresh heat balances fatty meat perfectly. Only add the dressing at the last moment, or the leek will wilt.