Bulgogi Roti Jala Wraps with Gochujang Mayo (Malaysian × Korean)

Method

1. Mix the soy sauce, brown sugar, grated pear, minced garlic, sesame oil and pepper in a bowl. Cut the beef into 5 cm lengths and thinly slice the onion, add both to the marinade, massage it in and leave for 20 minutes. The pear's enzymes tenderise the meat.

   Add in this stepSoy sauce 2 tbspBrown sugar 1 tbspAsian pear, grated 50 gGarlic cloves 2Toasted sesame oil 1 tspBlack pepper 1 pinchBeef sirloin, very thinly sliced 200 gOnion 70 g

2. In another bowl beat the egg, whisk in the coconut milk, water, turmeric and salt, then add the flour a little at a time until smooth and strain. It should flow like single cream. Let it rest while the beef marinates.

   Add in this stepEgg 1Coconut milk 110 mlWater (for the batter) 110 mlGround turmeric ¼ tspSalt 1 pinchPlain flour 110 g

3. Stir the mayonnaise and gochujang together. Cut the cucumber into thin 6 cm matchsticks, and wash the lettuce and shake it completely dry; leftover water makes the wraps soggy.

   Add in this stepMayonnaise 2 tbspGochujang 1 tspCucumber 80 gRomaine lettuce leaves 4

4. Heat a 22–24 cm non-stick pan over medium-low heat and wipe it with an oiled paper towel. Fill a squeeze bottle with batter, draw circles and then cross over twice to make a dense net about 20 cm wide; it needs to be closer-knit than usual to hold a filling. When the top has set, lift it out without flipping and keep it under a cloth. Make about 8 in 9 min.

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

   medium-low heat

5. Heat a 24 cm frying pan over high heat until it just starts to smoke, add the oil and spread out the beef. Leave it untouched for 1 minute, then stir-fry for 4 min in total until no pink remains and the marinade reduces to a glossy glaze. Add the sliced spring onions for the last 30 seconds. Reduce the juices well, or the wraps will split.

   Add in this stepVegetable oil (for stir-frying) 1 tbspSpring onions 1

   high heat

6. Overlap two nets into an oval and lay lettuce, bulgogi and cucumber across the lower third. Drizzle with gochujang mayo, sprinkle with sesame, fold up the bottom, fold in the sides and roll up tightly. Cut in half on the diagonal and eat straight away.

   Add in this stepSesame seeds 1 tsp