Bulgogi Beef

1. 1
   prep

   Slice the beef.

   Place the ribeye steak in the freezer for 20-30 minutes until firm. Using a sharp knife, slice against the grain into thin strips, about ⅛ inch thick. This ensures tenderness.

   TIPPartially freezing the beef makes it much easier to slice paper-thin.
2. 2
   mix · ~5 min

   Make the bulgogi marinade.

   1.In a large mixing bowl, combine soy sauce, sesame oil, brown sugar, grated Asian pear, minced garlic, grated ginger, grated onion, and rice wine.

   2.Add black pepper and salt. Whisk until the sugar dissolves completely.

   3.Taste the marinade — it should be balanced sweet, salty, and savory.

   TIPThe Asian pear contains natural enzymes that tenderize the beef while adding sweetness.
3. 3
   mix · ~20 min

   Marinate the beef.

   1.Add the sliced beef to the marinade.

   2.Using clean hands or tongs, massage the marinade into every slice, separating any clumped pieces.

   3.Cover the bowl and let marinate at room temperature for 20 minutes, or refrigerate up to 4 hours for deeper flavor.

   TIPDon't marinate beef for more than 8 hours — the meat can become mushy from the enzymes.
4. 4
   grill · ~8 min

   Sear the bulgogi over high heat.

   1.Heat a grill pan or cast iron skillet over high heat until smoking hot.

   2.Add the vegetable oil and swirl to coat the surface.

   3.Working in batches to avoid overcrowding, lay beef slices in a single layer.

   4.Sear for 1-2 minutes per side until caramelized edges form and the beef is cooked through.

   5.Transfer cooked beef to a serving platter and repeat with remaining meat.

   TIPHigh heat is essential — you want the sugars in the marinade to caramelize quickly without steaming the meat.
5. 5
   garnish

   Garnish and serve immediately.

   Scatter sliced green onions and toasted sesame seeds over the sizzling beef. Serve hot with steamed rice, lettuce wraps, and kimchi on the side.

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