Kirstin: I cannot even begin to count the number of times I have made this recipe during the course of the year. It’s a real showstopper of a recipe. And once you have the initial two Korean ingredients, it’s super easy to make. Also, freezing the beef for 30 minutes as she recommends, makes it super easy to cut the meat. And for vegetarians, I’ve also tried substituting prawns for beef which has totally worked. You can’t wrong with this combination of flavours.
Finally, I have to admit I have cheated here and used a picture from back in June when we ate this outside…which feels like a million worlds away from the cold of winter.