Gochujang köfte lettuce wraps (ssam)

Method

1. Grate the onion finely, squeeze out the juice and discard it; finely grate the garlic. Put them in a bowl with the beef, half the spring onion, the gochujang, soy sauce, sugar, sesame oil, black pepper and panko. Knead for 3 min, until sticky and evenly red.

   Add in this stepOnion ½Garlic clove 1Ground beef, about 20% fat 300 gSpring onion, finely chopped 1 tbspGochujang (Korean chili paste) 1 tbspSoy sauce 1 tspSugar 1 tspToasted sesame oil 1 tspBlack pepper 1 pinchPanko breadcrumbs 20 g

2. With wet hands, divide the mixture into 8 pieces (about 40 g each) and shape small ovals about 1.5 cm thick; small köfte fit neatly into a lettuce leaf. Lay them on a plate and chill for 15 min so they hold their shape.

3. Stir the Greek yogurt, ssamjang and honey together in a small bowl until smooth. It should be creamy, savoury and just a little sweet.

   Add in this stepGreek yogurt 100 gSsamjang (Korean dipping paste) 1 tbspHoney 1 tsp

4. Wash the lettuce and perilla leaves and spin or pat them completely dry. Cut the cucumber into thin sticks about 6 cm long.

   Add in this stepSoft lettuce leaves (red leaf or romaine) 8Perilla leaves (kkaennip) 6Cucumber ½

5. Heat the oil in a 26 cm frying pan over medium heat. Add the köfte with space between them (in two batches if needed) and cook for 8 min in total, about 4 minutes per side. Don't be tempted to turn the heat up: the gochujang and sugar burn easily. They are done when the centre is no longer pink and the juices run clear.

   Add in this stepVegetable oil 1 tbsp

   medium heat

6. Pile the köfte on a plate and scatter with the remaining spring onion and the sesame seeds. To eat, lay a perilla leaf on a lettuce leaf, add a köfte, a spoonful of sauce and a cucumber stick, then fold it into one bite.

   Add in this stepSpring onion, finely chopped 1 tbspToasted sesame seeds 1 tsp