Bulgogi Kimchi Arepas

Method

1. Cut the beef into 5 cm lengths and put it in a bowl with the soy sauce, brown sugar, garlic, sesame oil and pepper. Massage it all together with your hands, cover and marinate in the fridge for 15 min. Make the dough meanwhile.

   Add in this stepBeef sirloin, very thinly sliced (bulgogi cut) 200 gSoy sauce 1½ tbspBrown sugar 2½ tspGarlic cloves, finely grated 2Toasted sesame oil 1 tspBlack pepper 1 pinch

2. In another bowl, dissolve the salt in the lukewarm water with half the oil, then rain in the corn meal, stirring constantly. Knead for 1 to 2 minutes into a ball, cover with a damp cloth and rest for 5 min. It should be as soft as an earlobe and barely sticky.

   Add in this stepLukewarm water (about 35 °C) 200 mlSalt (for the dough) ½ tspVegetable oil (for the dough and pan) 1 tspPrecooked white corn meal (masarepa) 150 g

3. Knead for 30 seconds more, divide into 4 balls and press each between your palms, turning it, into a disc 1.5 cm thick and 9 cm across. Smooth any cracks on the edge with a wet finger.

4. Heat a heavy 26 to 28 cm pan with a lid over medium-low heat and wipe it with the rest of the oil. Lay the discs in 2 cm apart, cover and cook for 8 min per side. The heat trapped under the lid cooks them through without an oven. They are done when both sides have a firm, brown-spotted crust and they sound hollow when tapped. If they don't all fit, cook in batches and keep the cooked ones wrapped in a cloth. Number of batches: 1.

   Add in this stepVegetable oil (for the dough and pan) 1 tsp

   medium-low heat

5. In a small bowl, stir the gochujang and mayonnaise together until smooth. Adjust the heat with more or less gochujang.

   Add in this stepGochujang (Korean chilli paste) 2 tspMayonnaise 2 tbsp

6. Heat a 26 cm pan over high heat until it just starts to smoke, add the oil, then spread out the beef with its marinade. Leave it untouched for the first 30 seconds so the edges caramelise, then stir-fry. When the beef is nearly cooked, add the kimchi and toss together, turning off the heat after 3 min in total. The juices should reduce to a glossy coating on the meat, so the arepas don't go soggy.

   Add in this stepVegetable oil (for the beef) 2 tspRipe cabbage kimchi, cut into 1 cm strips 80 g

   high heat

7. Split each warm arepa two thirds of the way round with a knife (mind the steam) and spread the gochujang mayo inside. Fill with the bulgogi and kimchi, scatter over the spring onions and sesame seeds and eat right away.

   Add in this stepSpring onions, thinly sliced 2Toasted sesame seeds 1 tsp