Gochujang Bulgogi Beef Chow Fun (Korean × Cantonese)

Method

1. Slice the beef against the grain into 3 mm thick, 5 cm long strips (if using thin-sliced bulgogi beef, just cut it into bite-size pieces). Grate the pear and mince the garlic. In a bowl, massage the beef with the grated pear, soy sauce, brown sugar, garlic, sesame oil and cornflour, then leave for 15 min. The pear's enzymes tenderise the meat and add sweetness.

   Add in this stepBeef sirloin or thin-sliced bulgogi beef 150 gAsian pear, grated 40 gSoy sauce (for the marinade) 2 tspBrown sugar (for the marinade) 1 tspGarlic cloves 2Toasted sesame oil (for the marinade) 1 tspCornflour (for the marinade) 1 tsp

2. Dip the noodles in hot water for 30 seconds and drain, or microwave for 1 minute, then peel the strands apart. Slice the onion into 1 cm strips, cut the spring onions into 4 cm lengths and drain the bean sprouts well. In a small bowl, mix the gochujang, soy sauce, honey, gochugaru and water until smooth.

   Add in this stepGochujang (Korean chilli paste) 4 tspSoy sauce (for the sauce) 2 tspHoney 1 tspGochugaru (Korean chilli flakes) ½ tspWater (for the sauce) 2 tbsp

3. Heat a 30 cm wok over high heat until smoking, add part of the oil and swirl (it spits, so keep your face back). Spread the beef with its marinade in one layer, leave for 30 seconds, then flip and cook for 2 min in total, until caramelised and brown; lift out. The sugar in the marinade burns quickly, so take it out before it turns black.

   Add in this stepNeutral oil 0.9 tbsp

   high heat

4. Wipe the wok with kitchen paper, add the rest of the oil over high heat, stir-fry the onion for 30 seconds, then add the noodles and spread them out. Number of batches: 1 (for a larger amount, divide everything equally and repeat steps 4 to 6). Leave the noodles almost undisturbed for 2 min so they char lightly, then lift and flip.

   Add in this stepNeutral oil 2⅛ tbspOnion ½Fresh wide rice noodles (ho fun) 300 g

   high heat

5. Lower the heat slightly to medium-high heat, pour the gochujang sauce around the edge of the wok and keep lifting and tossing for 1 min until the noodles are evenly coated in red. Gochujang scorches easily, so keep everything moving.

   medium-high heat

6. Return the bulgogi, add the bean sprouts and spring onions and toss quickly over high heat for 45 sec. Turn off the heat while the sprouts are still crunchy.

   Add in this stepMung bean sprouts 80 gSpring onions (or a thin leek) 2

   high heat

7. Pile onto plates and crush the sesame seeds between your fingers as you sprinkle them over.

   Add in this stepToasted sesame seeds 1 tsp