The hard work here is to make sure you finely slice the meat and spring onions but it’s so worth the 10 minutes at the chopping board. Other than that the prep is quick and it’s sure to become a mid-week meal fave. Bulgoli is a Korean dish of thinly sliced, marinated beef cooked over a flame. The marinade is sweet and salty and the pear acts as a tenderizer. When the meat hits the heat, the surface caramelizes, upping the flavour factor. Scatter the hot grilled meat and spring onion salad over a crisp iceberg lettuce leaf, top with Torello Farm’s own kimchi, then wrap and pop into mouth. Yummo! The spring onion salad, known as Pajeori, is a regular accompaniment to Korean barbecued meats.

serves 3-4

400g grass-fed Belted Galloway Denver steak

60ml (¼ cup) soy sauce

1 tablespoon rice wine or mirin

1 teaspoon sesame oil

1 green garlic bulb, finely chopped

1 small pear, coarsely grated

1 iceberg lettuce

Spring Onion Salad

5 spring onions, tops and ends trimmed

1 tablespoon rice wine or mirin

1 teaspoon sesame oil

½ teaspoon brown sugar, or honey

1 teaspoon soy sauce

¼ teaspoon Korean chilli flakes (if not available use smoked paprika)

1 teaspoon toasted sesame seeds

Place the steak in the freezer for 1-2 hours until just firm. This makes it easier to finely slice the meat. Transfer to a cutting board. Finely cut across the grain into 1mm wide slices.

For the marinade, stir together the rice wine, sesame oil, green garlic and grated pear in a medium bowl. Add the sliced meat and gently toss to coat all pieces in the marinade. Set aside for 30 minutes.

Meanwhile prepare the spring onion salad. Cut the spring onions into 8cm lengths then finely slice lengthways. Place in a bowl of chilled water and set aside until ready to serve. Combine all remaining ingredients in a small bowl.

Wash and separate the lettuce leaves. Pile leaves onto a platter ready to serve.

After 30 minutes remove the meat from the marinade and drain well. To cook the meat, pre-heat a cast iron frying pan or grill over a high heat. Brush the hot surface with a little oil to coat. Cook the meat in batches. Add about a third of the meat over the cast iron surface in a single layer, making sure not over crowd the pan or grill. Cook for a minute then working quickly turnover and cook the other side for 30 seconds until dark golden brown. Transfer to a warm plate. Repeat cooking steps with the remaining meat slices.

Drain the spring onions well. Add to the bowl of dressing and toss to coat. Transfer to serving bowl. Place the spring onion salad, lettuce leaves, cooked meat and a bowl of kimchi in the centre of table for everyone to help themselves.

To eat, lay a lettuce leaf on a plate, then spoon some meat in the centre, top with the spring onion and kimchi. Fold over lettuce leaf to roll.

Recipe by Fiona Hammond, December 2022