Bulgogi

Préparation

1. 1

   Slice the beef

   Place the meat in the freezer for 30 minutes to firm it up. Cut into 2-3mm thick slices against the grain. The thinner the slices, the better the marinade will penetrate.

   If you buy pre-sliced beef at an Asian grocery (sukiyaki style), skip this step.

   10 min

2. 2

   Prepare the marinade

   In a large bowl, mix the grated pear, soy sauce, brown sugar, mirin, sesame oil, garlic and ginger. Whisk until the sugar dissolves.

   5 min

3. 3

   Marinate

   Add the beef slices and sliced onion to the marinade. Gently massage the meat with your hands to coat it well. Cover and refrigerate for at least 2 hours, ideally overnight.

   Nashi pear contains enzymes that naturally tenderize the meat.

   5 min

4. 4

   Cooking

   Heat a large pan or wok over high heat with a drizzle of oil. Remove the meat, letting excess marinade drain off. Cook in a single layer without stirring for 1-2 minutes until caramelized. Flip and cook another 1-2 minutes. Work in batches.

   Don't overcrowd the pan, or the meat will steam instead of sear.

   10 min

5. 5

   Serving

   Arrange the bulgogi on a warm plate. Garnish with green onions and sesame seeds. Serve with rice and lettuce leaves for making ssam (wrapped bites).

   5 min