200g Korean Bulgogi

‍

500g thin cut steak, cut into slices

‍

2 chopped spring onions

‍

250g shredded carrot

‍

100g kimchi

‍

1 tablespoon toasted sesame seeds

‍

10 gem lettuce leaves

1. Mix Korean Bulgogi paste with beef slices; marinate overnight in the chiller.

‍

2. Pan fry or griddle beef until cooked.

‍

3. Portion equally into 10 gem lettuce leaves.

‍

4. Garnish each with shredded carrot, spring onion, kimchi and sesame seeds; serve.