Bulgogi

1. 1

   Step 1

   • a.Prepare the Marinade
   • b.In a large bowl, combine the soy sauce, grated Asian pear, brown sugar, toasted sesame oil, minced garlic, and grated ginger. Whisk thoroughly until the brown sugar is completely dissolved.
   • c.Stir in half of the sliced yellow onion, all of the chopped green onions, and the freshly ground black pepper. Mix well to combine.
2. 2

   Step 2

   • a.Marinate the Beef
   • b.Add the thinly sliced beef to the bowl with the marinade.
   • c.Using your hands, gently massage the marinade into the beef, ensuring every slice is evenly coated. This helps tenderize the meat.
   • d.Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For a deeper, more developed flavor, marinate for 2-4 hours.
3. 3

   Step 3

   • a.Cook the Bulgogi
   • b.Heat 1 tablespoon of vegetable oil in a large skillet, cast-iron pan, or on a grill over medium-high heat. The pan should be hot enough that a drop of water sizzles instantly.
   • c.Working in batches to avoid overcrowding, add the marinated beef in a single layer. Do not dump the entire bowl in at once.
   • d.Cook for 2-3 minutes per batch, stirring occasionally, until the beef is cooked through and has developed a beautiful caramelized char on the edges.
   • e.With the final batch of beef, add the remaining half of the sliced yellow onion to the pan and cook until softened and slightly caramelized.
   • f.Combine all cooked batches of beef and onions in the pan for a final toss.
4. 4

   Step 4

   • a.Garnish and Serve
   • b.Transfer the cooked bulgogi to a serving platter.
   • c.Garnish generously with toasted sesame seeds and additional chopped green onions if desired.
   • d.Serve immediately with steamed short-grain rice, lettuce wraps, and Korean side dishes (banchan) like kimchi.

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