Neobiani

Method

1. Lay the 150 g of thinly sliced beef on a board and blot dry with kitchen paper. Score both faces of each slice in a shallow criss-cross with the back of a heavy knife, then tap the slices lightly all over to tenderise and flatten them to an even 5 mm.
2. In a bowl, stir together 3 tbsp of grated Korean pear with its juice, 1 tbsp of soy sauce, 1 tsp of sugar and 1 tsp of honey until the sugar dissolves.
3. Add 1 clove of minced garlic, 1 chopped spring onion, 1 tsp of toasted sesame oil, 1 tsp of crushed sesame seeds and 0.25 tsp of black pepper, and mix to a loose marinade.