Thinly slice beef tenderloin against the grain and place them in a bowl.

Add in sodium bicarbonate to tenderise and mix well - leave for 30 - 45 minutes.

Boil some water on the stove to cook your Dangmyeon - cook as per instructions on packaging. Once down, add into large mixing bowl.

Prepare our vegetables for the salad and add them to a large mixing bowl: Thinly slice cabbage, cut carrots into matchsticks, cut chillies into matchsticks.

Rinse the beef well and pat off excess water.

In a oiled, hot pan, add in your velveted beef followed by onions and minced garlic to stir fry. Once done, add into the large mixing bowl.

Chop up your toasted almonds and add them into your large mixing bowl.

Your salad is almost ready - you can prepare your dressing now by mixing your ponzu, perilla oil and sugar together. Be sure to mix well for the dressing to emulsify.

If you aren’t eating this immediately, add in half the dressing on hand and mix well before storing them away in your containers. You can then add in a bit more when prepping them to eat.