Korean beef tacos

Whisk together soy sauce, sugar, garlic, sesame oil and mirin, add bed and mix well.

Marinate in fridge at least 2 hours, up to 24 hours.

Cook meat on high heat on barbeque or in frypan in batches for 5-8 minutes. Do not overcrowd the pan.

Place remaining ingredients on table. Assemble tacos at table, roll up and eat with hands.

Kimchi, the essential Korean pickled cabbage

Wash half a Chinese cabbage, trim and cut into 4cm pieces, then place in a large bowl.

Add 2½ cups water and ½ cup salt, toss to combine and marinate for 4-5 hours or overnight, stirring occasionally. Drain salt water into a saucepan and bring to a boil, then cool completely.

Mix cabbage with 2 minced garlic cloves, 2 tbsp minced ginger, ½ tbsp hot chilli powder, 2 tsp fish sauce, a pinch chilli flakes, 2 tsp caster sugar and 1 tsp rice wine vinegar.

Transfer to a 1-litre jar, cover with cooled cabbage water, seal jar and leave for 4 days and up to 6 months, until pickle has developed in flavour.