Made Beef Bulbogi last night served in lettuce tacos.

Really thinly sliced rib eye marinated in a mix of gochujang paste, garlic, ginger, pear, sesame oil, soy sauce. Flash fried on a cast iron pan for about a minute each side and then topped with spring onion and sesame seeds. Was outstanding and only takes about 5-10 mins to make and about 10 mins to prepare the night before. It’s a Korean BBQ dish and is probably my favourite type of Asian cuisine.