Bulgogi - cooking recipe

Ingredients

1 lb beef rump roast, thinly sliced
6 oz pork loin, thinly sliced
1/3 cup soy sauce
2 tbsp sugar
2 cloves garlic, minced
1 tsp sesame oil
1 tsp sesame seeds, toasted
2 heads lettuce, leaves separated
1 None Asian pear, thinly sliced
None None FOR THE PICKLED VEGETABLES
2 None carrots, thinly sliced
8 None radishes, trimmed, sliced
1/4 cup rice wine vinegar
2 tsp sugar
1 None bird's-eye chili, thinly sliced

Preparation

Place beef and pork in separate bowls. Combine soy sauce, sugar, garlic and sesame oil. Pour evenly over beef and pork. Marinate in fridge for at least 2 hours.
Meanwhile, to make the pickled vegetables, combine carrots and radishes in a bowl. In a small saucepan, stir vinegar, sugar and chili over low heat to dissolve sugar. Pour over vegetables then set aside to cool.
Preheat broiler or grill. Cook pork for 2-3 mins per side and beef for 1-2 mins per side, or until cooked to your liking. Sprinkle with sesame seeds.
Arrange lettuce cups on a serving platter along with beef, pork, pickled vegetables and pear. Fill lettuce cups as desired.