Trim off any excess fat from the steaks, and finely shave the meat at an extreme diagonal to get nice thin slices. Toss with 2 tbsp soy sauce, sugar, kimchi and its juices and set aside for 30 minutes.

Heat the oil and fry the onion and carrot for 10 minutes or until lightly browned. Add a dash of extra oil, raise the heat to hot, and add the beef and kimchi mixture, remaining soy sauce, sea salt and pepper, tossing until the meat is just cooked.

Scatter with sesame seeds and spring onions and serve with steamed rice and lettuce leaves for wrapping.

For the kimchi, make your own using Christine Mansfield's recipe or Jeremy and Jane Strode's fresh, unfermented version. If using ready-made kimchi, I recommend Jonga Jip, Chongga or Sing Sing brands, available from Asian food stores.