Korean bulgogi with sweet soy sauce

Boil the rice according to the instructions on the package. Drain and let stand until use.

Meanwhile cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out.

Cut the pepper into rings and the garlic fine. Cut the steak into thin slices.

In a bowl, mix the meat with ⅔ of the pepper, the garlic, sesame oil and the thick ketjapmarinadeen marinate outside the refrigerator for 15 minutes.

In the meantime, heat a frying pan without oil or butter and toast the sesame seed in 3 min. Until golden brown.

Remove the leaves from the lettuce heads and cut the spring onion into thin rings.

Heat the peanut oil in the frying pan and fry the meat with the hanging marinade, stirring for 3 minutes on high heat.

Serve the steak strips with the lettuce, spring onion, sesame seeds, the rest of the red pepper and the rest of the sweet ketjapmarinadeapart in bowls.

Always scoop some meat, spring onions, sesame seeds and red pepper in a salad leaf, roll up and dip in the sweet soy sauce. Serve with the rice.