Korean beef (bulgogi)

Score the meat lightly in a diamond pattern and put in a large flat dish.

For the marinade: mix together all the marinade ingredients, pour over the meat and rub into the meat with your hands. Leave to marinate for about 1 hour at room tempreture.

Prepare a charcoal fire, preheat the grill or heat a ridged cast-iron frying pan until it is very hot. Drain the meat, reserving the marinade and pat dry. Cook under the grill or in the hot pan for 2-3 minutes on each side. The meat should be charred on the outside but still rare inside. Remove to a wooden board and leave to rest for about 10 minutes.

Meanwhile, put the marinade in a small pan and bring to the boil. Cook for a few minutes and remove from the heat.

For the vinaigrette: whisk all the ingredients together.

To serve: dress the salad leaves and herbs lightly with the vinaigrette and pile onto a large plate. Slice the beef diagonally and arrange the slices over the dressed salad leaves. Pile the spring onions, sliced radishes, coriander and sesame seeds on top of the meat. Spoon over a little of the marinade if desired.