Korean Bulgogi | Spicy beef in lettuce leaves

Cut the thinly sliced beef into smaller pieces and place in a bowl. Add half of the soy sauce (2 tbsp), the cane sugar, 1 teaspoon of sesame oil, the finely grated ginger and garlic, the gochujang paste and the coarsely grated pear.

Mix the marinade thoroughly with the meat and place in the fridge to marinate for at least 1 hour. Meanwhile, cook the sushi rice according to the package instructions and prepare the cucumber salad.

Slice the cucumber into thin rounds and place in a bowl with a teaspoon of salt. Mix and let sit in the fridge for 20 minutes to allow the cucumber to release its juices.