1. Step 1 Place the diced Wagyu in a bowl with the Korean barbecue spice rub, smoked sea salt and gochugaru. Toss until evenly coated, then cover and marinate in the fridge for at least 30 minutes.

1. Step 2 Thread the Wagyu evenly onto skewers. If using wooden skewers, soak them in water beforehand to help prevent them from scorching.

1. Step 3 Heat a ridged frying pan or skillet over a high heat until very hot, then add a drizzle of oil. Cook the skewers for approximately 4-5 minutes, turning regularly, until caramelised on all sides while remaining tender and juicy in the centre.

1. Step 4 Meanwhile, gently melt the butter in a small saucepan over a low heat. Stir through the gochujang and barbecue sauce until smooth and combined.

1. Step 5 Brush the Wagyu generously with the gochujang butter during the final minute of cooking, turning the skewers so they become glossy and lightly caramelised.

1. Step 6 Transfer to a serving plate and finish with black sesame seeds and sliced spring onions.

Chef’s Tip

1. Step 8 Serve immediately with cooked rice noodles and a fresh dressed salad, with any remaining gochujang butter spooned over or served alongside.