Bulgogi Kimchi Bánh Mì

Method

1. Make quick đồ chua: cut the carrot and daikon into 5 cm by 3 mm matchsticks, rub with the salt for 5 minutes, rinse and squeeze dry, then soak for at least 20 minutes in the warm water with the sugar and rice vinegar dissolved in it.

   Add in this stepCarrot 80 gDaikon radish 80 gSalt ½ tspSugar (for the pickles) 1½ tbspWarm water 50 mlRice vinegar 50 ml

2. Grate the pear and mince the garlic. In a bowl mix the soy sauce, grated pear, brown sugar, garlic, sesame oil and pepper, add the beef and the thinly sliced onion, massage well and marinate for 20 minutes. Enzymes in the pear tenderise the meat.

   Add in this stepAsian pear (grated) 60 gGarlic cloves 2Soy sauce 2 tbspBrown sugar 2 tspToasted sesame oil 2 tspGround black pepper 2 pinchThinly sliced beef sirloin (bulgogi cut) 240 gOnion 60 g

3. In a small bowl, stir the gochujang, mayonnaise and honey together until smooth. Squeeze the juice out of the kimchi and cut it into 1 cm strips.

   Add in this stepGochujang (Korean chili paste) 2 tspMayonnaise 3 tbspHoney 1 tsp

4. Heat the oil in a 26 cm frying pan over high heat until it just starts to smoke, spread the beef and its marinade out in the pan and cook for 3 min. Leave it untouched for the first minute so the edges char. Take it out when no pink remains and the juices have cooked down. ×2 means cook in two batches.

   Add in this stepOil 1 tbsp

   high heat

5. Without wiping the pan, add the kimchi and stir-fry over medium heat for 2 min, until it soaks up the leftover bulgogi juices and its sourness mellows slightly.

   Add in this stepWell-fermented napa cabbage kimchi 80 g

   medium heat

6. Heat the oven to 200°C and warm the baguettes for 3 min.

   Add in this stepLight, airy baguette (about 20 cm) 2

   oven

7. Split the baguettes, pull out a little crumb and spread gochujang mayo on both sides. Lay in the kimchi first, then the bulgogi, long strips of cucumber, drained pickles and cilantro, sprinkle with sesame seeds and eat straight away.

   Add in this stepCucumber 60 gCilantro (or perilla leaves) 6Toasted sesame seeds 1 tsp