Slice the piece of meat into very thin slices.

Combine all the ingredients for the liquid marinade.

Add the onion, garlic, pear and 2 finely chopped spring onions.

Put the meat to marinate in a deep plate.

Cover with cling film and refrigerate for 1 hour.

Take out the meat 15 minutes before lighting your barbecue.

Each guest grills their meat in turn and puts it in a salad leaf with a little kimchi.