Korean BBQ meat (Bulgogi)

Ingredients

• 500g thinly sliced scotch fillet (available from a Korean/Asian butcher)
• ½ tbsp sesame oil, to use when frying
• Salad leaves (cos lettuce or sesame leaves) for wraps
• 3 garlic cloves, minced
• 2 green onion stalks, chopped
• 3-4 tbsp soy sauce
• 2 tbsp cooking sake
• 2 tbsp mirin
• 2-3 tbsp sugar
• ¼ tsp black pepper
• 2 tbsp sesame oil
• 2 tbsp juice of a Korean pear/nashi pear (optional)
• 2 tbsp gochujang (Korean chilli paste)
• 2 tbsp miso
• 2 tbsp rice syrup or corn syrup
• 1 tsp garlic, minced
• 1 tbsp green onions, chopped
• 1 tbsp sugar