Slice the sirloin thinly across the grain about, cutting it about 1/8 inch thick. To make slicing easier, you can put the meat in the freezer for 15 minutes so it will become firmer.

Blend the rest of the ingredients minus one tablespoon of the sesame oil and the sesame seeds in a blender until pureed evenly.

Pour the marinade over the sliced meat and mix until each slice is evenly coated.

Let the meat marinade for about 20-30 minutes.

Meanwhile prepare the kimchi. Boil the water and add the kosher salt and stir until dissolved. Turn off the heat and let it cool for about five minutes.

Remove the core of the cabbage and slice each leaf in half vertically and then into 2 or 3 inch pieces.

Pour the salted water over the cabbage, mix well and let it sit for 10 minutes.

Mix again and let it sit for 5 more minutes.

Drain the water and rinse the cabbage two or three times under cool water. Let it sit in a colander to drain.

In a large mixing bowl, combine all the remaining ingredients for the kimchi.

Shake off the excess water off the cabbage and add the to spice mixture. Mix well until all pieces of cabbage are evenly coated.

Taste and check for seasoning. Add more fish sauce to make it saltier, more chili flakes for heat or vinegar/sugar to tone down the heat according to your preference.

Heat a large frying pan over medium high heat with the remaining tablespoon of sesame oil.

Removing as much of the marinade from the meat as possible and stir fry the meat until mostly cooked through. If you prefer a lot of juice with your bulgogi, keep it on medium high heat allowing for some liquid to be left in the pan (some people like to mix this into their rice)

Alternatively, turn up the heat to high for a few minutes until slightly browned and all the liquid is evaporated.

Garnish with sesame seeds and serve with lettuce leaves, the kimchi and steamed sticky rice.