Korean Bulgogi

A grated Asian pear in the marinade isn't just for sweetness — its natural enzymes tenderize the beef in a way sugar alone can't.

Instructions

1. 1

   In a large bowl, combine the grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, ginger, chopped green onions, sliced onion, and black pepper.

2. 2

   Add the thinly sliced beef and toss thoroughly to coat every piece in the marinade.

3. 3

   Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours — much longer and the pear's enzymes can start to break the meat down too much, making it mushy.

4. 4

   Heat the vegetable oil in a large skillet or wok over high heat until just smoking.

5. 5

   Working in batches to avoid crowding the pan, add the marinated beef in a single layer and cook, undisturbed, for 1–2 minutes to let it sear, then stir-fry for another 1–2 minutes, until just cooked through and lightly charred at the edges.

6. 6

   Repeat with remaining batches, being careful not to overcook — thin slices of beef cook very quickly.

7. 7

   Transfer all the cooked beef back to the pan briefly to reheat together if needed.

8. 8

   Garnish with extra green onions and toasted sesame seeds.

9. 9

   Serve hot with steamed rice and lettuce leaves for wrapping, along with your favorite banchan (Korean side dishes) if available.