Classic Korean Beef Bulgogi

Ingredients

• 2 lbribeye or sirloin, sliced very thin against the grain (freeze 30 min first for easier slicing)
• 1/2Asian pear, peeled and grated (or 1 Bosc pear)
• 1/2onion, grated
• 6 Tbspsoy sauce
• 3 Tbspbrown sugar
• 2 Tbspsesame oil
• 5 clovesgarlic, minced
• 1 Tbspfresh ginger, minced
• 2 Tbspmirin or rice wine
• 1/4 tspblack pepper
• 3scallions, sliced, divided
• 1 Tbsptoasted sesame seeds
• 1 Tbspvegetable oil, for cooking
• Steamed rice and lettuce leaves, for serving

Nutrition / serving

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Method

1. 1

   Blend or whisk the grated pear, grated onion, soy sauce, brown sugar, sesame oil, garlic, ginger, mirin, and black pepper together to make the marinade.

2. 2

   Toss the sliced beef thoroughly with the marinade and half the scallions. Marinate at least 30 minutes, ideally 2-4 hours (the pear's enzymes tenderize the meat).

   ⏱Start 30:00⏱Start 2:00:00
3. 3

   Heat vegetable oil in a large skillet or grill pan over very high heat until nearly smoking.

4. 4

   Cook the beef in batches, without crowding the pan, 1-2 minutes per side until caramelized at the edges. High heat and quick cooking are essential to avoid steaming the meat.

   ⏱Start 1:00
5. 5

   Garnish with remaining scallions and toasted sesame seeds.

6. 6

   Serve over steamed rice, with lettuce leaves for wrapping if desired.