Korean Bulgogi Steak with Miso Mayonnaise

Marinade: Combine all the ingredients in a bowl, stirring to dissolve the sugar.

Lightly score both sides of the steaks in a criss-cross and place in a shallow dish. Spoon over a quarter of the marinade and turn to coat. Set aside for 1 hour if time permits.

To cook: Heat a sauté pan until very hot then rub lightly with oil. Lift the steaks out of the marinade and pat off most of the liquid with kitchen towels. 

Cook for about 2 minutes each side until lightly charred and still rare in the centre.

Transfer to a large plate and spoon 1 teaspoon of the reserved marinade over each steak. Do not use the leftover marinade from the raw steak. 

Rest for a few minutes then transfer the steak to a board and slice thinly against the grain. Return the meat to the plate with the resting juices.  

To serve: Top the lettuce leaves with steak, quick pickles, mayonnaise and a spoonful of the remaining marinade.

Miso Mayonnaise

Whisk ingredients together in a bowl.

Quick Pickles

Put the vinegar, water and caster sugar in a small saucepan and bring to the boil, stirring to dissolve the sugar.

Using a vegetable peeler, shave the carrot into long strips and place in a shallow dish.

Pour over half of the hot pickling liquid and turn to coat. 

Put the radishes and red onion in a separate dish and pour over the remaining liquid. 

Turn the vegetables every few minutes over the next half hour until softened but still with a little bite. 

Lift out of the liquid and place in bowls to serve. Scatter the sesame seeds over the carrots.