Bulgogi

Ingredients

• •500 g Beef sirloin
• •0.5 whole Asian pear
• •60 ml Soy sauce
• •15 ml Sesame oil
• •30 g Brown sugar
• •4 cloves Garlic
• •10 g Ginger
• •3 stalks Green onion
• •10 g Sesame seeds
• •30 ml Vegetable oil

Instructions

1. 1

   Slice beef paper-thin against the grain (partially freeze for easier slicing). Place in a large bowl.

   💡 For restaurant-quality tenderness, massage the marinade into the beef for 2-3 minutes to break down proteins.

2. 2

   Grate Asian pear into a puree (or use pear juice). Add to beef along with soy sauce, sesame oil, brown sugar, minced garlic, and grated ginger.

   💡 Pear or Asian pear tenderizes meat naturally.

3. 3

   Mix thoroughly until all beef is coated. Marinate at room temperature for 20 minutes or refrigerate up to 4 hours for deeper flavor.

   💡 A smoking hot pan is essential - the Maillard reaction creates that characteristic sweet-savory crust.

4. 4

   Heat a cast-iron grill or skillet over high heat. Add vegetable oil and swirl to coat.

   💡 High heat creates caramelization - do not crowd the pan.

5. 5

   Working in batches (don't overcrowd), sear beef for 1-2 minutes per side until caramelized but still tender. Remove and tent with foil.

   💡 Finish with a drizzle of perilla oil for authentic Korean flavor depth.

6. 6

   Transfer to serving platter. Garnish with chopped green onions and sesame seeds. Serve immediately with steamed rice and lettuce wraps.

   💡 Final plating step - ensure presentation is appealing.