Korean Beef Bulgogi

Instructions

1. 1

   Place the thinly sliced beef in a large mixing bowl. If your beef isn't pre-sliced, partially freeze it for 30 minutes to make slicing easier - aim for 1/8-inch thickness.

2. 2

   In a separate bowl, prepare the marinade by whisking together soy sauce, brown sugar, gochujang, sesame oil, rice wine, and black pepper until the sugar dissolves and the gochujang is fully incorporated.

3. 3

   Add the minced garlic and ginger to the marinade and stir well to combine. The gochujang will add a beautiful red color and depth of flavor.

4. 4

   Grate the Asian pear directly into the marinade (the pear contains natural enzymes that tenderize the meat and add subtle sweetness while balancing the heat from the gochujang). Mix thoroughly.

5. 5

   Pour the marinade over the sliced beef and massage it gently into the meat with your hands, ensuring every piece is well-coated with the flavorful mixture.

6. 6

   Add the sliced onion to the beef and marinade, tossing to combine. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor development.

7. 7

   When ready to cook, remove the beef from the refrigerator and let it sit at room temperature for 15 minutes.

8. 8

   Heat a large cast-iron skillet or wok over high heat until very hot. Add the vegetable oil and swirl to coat.

9. 9

   Working in batches to avoid overcrowding (which causes steaming instead of searing), add the marinated beef in a single layer. Cook for 2-3 minutes without moving to develop a beautifully caramelized crust with hints of char.

10. 10

    Flip the beef and cook for another 1-2 minutes until cooked through but still tender. The gochujang in the marinade will create an irresistible glaze. Remove to a serving plate.

11. 11

    Repeat with remaining beef, adding more oil between batches if needed.

12. 12

    In the final batch, add the green onions and cook for 1 minute until softened and fragrant.

13. 13

    Arrange all the cooked bulgogi on a serving platter, sprinkle generously with toasted sesame seeds, and serve immediately with steamed rice, lettuce leaves for wrapping, and kimchi on the side.