Traditional korean beef marinated with pears and and soy, ideally enjoyed on a bbq or grill.
Thinly slice the carrots and the cucumbers.
In a heavy pot mix the vinegar, caster sugar and salt and bring to a quick boil, remove from the heat and add the vegetables. set aside until needed.
Wash the baby gem lettuce and pad dry with a towel or kitchen roll being careful not to break them, set aside.
For the rice:
Wash and rise the rice thoroughly and place in a pot with the water, bring to a heavy boil, until most of the water has evaporated and little holes bubble up, put the lid on and let it cook at minimum heat for 8-10 minutes. After this time, remove from the heat without lifting the lid.
Peel the garlic, onion and ginger. Core the pear and cut into quarters. Add all the ingredients except the spring onion to a food processor and blitz to a puree. Top and tail the spring onion and cut into thin strips, put these into cold water.
Cut the beef into very thin slices across the grain, not with. Marinate the beef in the puree for an hour or longer if you can. Reserve any remaining puree to use when cooking.
Heat a grill pan or BBQ, brush of any excess marinade and cook on each side for a minute or two depending on how you like it cooked. In a separate pan gently heat any remaining marinade and when the beef has cooked brush this over it as it rests. Top with the spring onions.
Serve the rice in small bowls and present vegetables and meat in separate plates.
Build each wrap with a lettuce leaf stuffed with some beef and pickles, eat immediately.
«You can use a few different cuts of beef for this dish, anything that cooks quickly will do, try different cuts like Bavette (flank) or Onglet (hanger)»