Pan-Asian cuisine brings together a variety of culinary traditions from across the diverse regions of Asia. It began with simple exchanges of recipes among Asian communities, growing over time into a shared culinary identity.

As travel and migration became easier after the 1950s, the appeal of Pan-Asian cuisine reached beyond Asia, allowing people worldwide to enjoy a blend of Asian flavours. Today, this cuisine continues to contribute to the global food culture, showcasing the rich history and traditions of Asia through every dish.

KOREAN-INSPIRED BEEF BULGOGI LETTUCE WRAP The journey of bulgogi is rooted deep within Korean history, tracing back to the Goguryeo era (37 BC 668 AD), evolving over centuries into the savoury, sweet and tender grilled dish we savour today. The very term `bulgogi` translates to `fire meat`, a tribute to the traditional cooking method over open flame.

Our rendition pays homage to this age-old practice, preserving the iconic sweet and soy flavour profile, while introducing a contemporary spin with the lettuce wrap.

INGREDIENTS LETTUCE WRAPS (MAKES 12-14) 2 pounds flank steak ¼ cup soy sauce 2 tablespoons rice vinegar 3 tablespoons light brown sugar 4 tablespoons toasted sesame oil, divided 5 cloves garlic, minced 1tablespoon fresh grated ginger ½ Asian pear, grated 1/8 teaspoon red pepper flakes 1 tablespoon gochujang paste 2 tablespoons sesame seeds ¼ cup finely sliced spring onion Iceberg lettuce leaves, washed and drained and dried GOCHUJANG DIPPING SAUCE 3 tablespoons gochujang paste 1tablespoon soy sauce 1tablespoon toasted sesame oil l tablespoon water 1tablespoon light brown sugar 1teaspoon sesame seeds (for garnish) GARNISH Fresh cilantro 1carrot, cut into matchsticks l green onion, finely chopped METHOD 1. To prepare the beef: Partially freeze the flank steaks. This should take around one to one and a half hours. This will make it easier to cut. Using a sharp knife, slice the partially frozen flanksteak against the grain into thin strips 2. To prepare the bulgogi marinade: In a mixing bowl, combine the soy sauce, rice vinegar, light brown sugar, two tablespoons of the toasted sesame oil, garlic, ginger, Asian pear, pepper flakes, gochujang paste, and two tablespoons of sesame seeds. Whisk the ingredients until the sugar dissolves and the marinade is well combined.

3. Add the sliced beef to the bowl and ensure each strip is well coated with the marinade. Cover the bowl and refrigerate for a minimum of one hour. For best results, marinate for at least four hours or overnight.4. To cook the bulgogi: Heat the remaining two tablespoons of sesame oil in a large pan or skillet over medium-high heat. Add the marinated beef strips, ensuring not to overcrowd the pan. You might need to cook the beef in batches.

5. Cook each side for about two to three minutes or until they are nicely browned and cooked to your desired level. Once cooked, remove the beef strips from the pan and set them aside.

6. Alternatively, you can grill the beef on a gas orcharcoal grill. Ensure the grates are clean and lightly oil with vegetable oil to prevent the beef from sticking. Preheat it to a medium-high heat. Once the grill is heated, lay the marinated beef strips individually across the grates. Ensure you don`t overcrowd them to get proper char and grill marks. Grill each side for about two to three minutes. Once they have a nice char on each side and are cooked to your preference, remove them from the grill and set aside.

7. To make the gochujang dipping sauce: In a small mixing bowl, combine the gochujang paste,soy sauce and toasted sesame oil. Stir until the ingredients are well blended. Add water one teaspoon at a time until you achieve your desired consistency. Then stir in the light brown sugar until it`s completely dissolved in the sauce.

8. To serve: Take a leaf of the iceberg lettuce, place a couple of beef bulgogi strips in the centre.

Top with some sliced spring onions, matchstick carrots and a sprinkle of sesame seeds.

Garnish with cilantro. Serve with Gochujang Dipping Sauce.

This excerpt has been taken, with permission, from the section PanAsian Table in the book Gather & Graze, authored by Mumtaz Mustafa and Laura Klynstra, and published by Skyhorse Publishing in 2024