Beef Bulgogi

Let's cook

1. 1

   Freeze then slice

   Freeze the beef for 45 minutes until firm at the edges, then slice as thinly as you possibly can against the grain.

   💡

   Partial freezing is the only realistic way to get paper-thin slices at home.

2. 2

   Grate the pear in

   Whisk the soy sauce, grated pear, sugar, sesame oil, garlic, and ginger. The pear enzymes tenderise the beef and add a clean sweetness sugar alone cannot.

3. 3

   Marinate 30 minutes to overnight

   Coat the beef and refrigerate at least 30 minutes. Overnight is better but do not go beyond 24 hours or the texture turns mushy.

4. 4

   Sear in batches on maximum heat

   Get a pan or griddle screaming hot and cook the beef in three thin batches, 90 seconds per batch, without stirring much.

   💡

   Crowding the pan is fatal here. The marinade liquid pools and the beef boils grey instead of caramelising.

5. 5

   Add the onion at the end

   Add the onion and scallions for the final minute so they keep some bite.

6. 6

   Serve

   Top with sesame seeds and serve with rice and lettuce leaves for wrapping.

Nutrition & Safety