I thought I would have to admit defeat on that one – I have absolutely no idea about South Korea other than being able to find it on a map. Oh, and they hosted the World Cup twelve years ago, together with Japan, which meant all the matches were shown early in the morning. Fortunately I got some help: this recipe was given to me by a colleague, who had it from a South Korean friend. It came highly recommended, and I have to say justifiably so.

Ideally you would grill this on the table, and is served with a range of side dishes such as ssamjang, a chilli paste, or kimchi, the Korean version of sauerkraut. The marinated meat strips are wrapped into a lettuce leaf, which reates a wonderful contrast both in terms of taste and texture.

Pulgogi, served in a lettuce leaf

Pulgogi (serves 4)

• 500g beef, sirloin or fillet, cut into thin strips
• tbs soy sauce
• 1 tbs sugar
• 1 tbs sesame oil
• 1 tbs salt
• pinch black pepper
• 4 spring onions, chopped
• 3 cloves garlic, finely chopped
• 2 cm fresh ginger, finely chopped
• 1 tbs water, white wine or rice wine
• lettuce leaves, to serve

Mix all the ingredients except the meat and lettuce into a sauce in which you marinate the strips of meat for 1-2 hours.

Ideally, fry the meat at the table (we have a Swiss raclette set with a grill that we will be using the next time). A frying pan will also do the trick, or, if you’re barbecuing, an aluminium tray.

Serve wrapped into lettuce leaves, with some Asian-style sauces to dip it in.

Pilgogi wraps, ready to go