Korean Beef Bulgogi

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• Step 1

  In a food processor or blender, combine the Asian pear, half of the onion, soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, and black pepper. Blend until the mixture is completely smooth.

  • 1 asian pear, peeled and chopped (170 g)
    (helps tenderize the beef)
  • ½ yellow onion, quartered (150 g)
  • ½ cup soy sauce (120 g)
  • 2 tbsp mirin (30 g)
  • 2 tbsp brown sugar, light (24 g)
  • 1 tbsp sesame oil (15 g)
  • 5 clove garlic, roughly chopped (15 g)
  • 1 ½ tsp ginger (4 g)
  • ¼ tsp black pepper, ground (1 g)
• Step 2

  Add the sliced beef to the bowl with the remaining sliced onion. Pour the blended marinade over everything. Use your hands to gently massage the marinade into the meat and vegetables, ensuring everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or ideally for 4 hours or overnight for maximum flavor.

  • 1.5 lb beef, thinly sliced boneless ribeye (675 g)
  • 1 yellow onion, thinly sliced (300 g)
• Step 3

  When ready to cook, heat 1 tablespoon of neutral oil in a large cast-iron skillet or wok over medium-high heat until it shimmers. To get a good sear, cook the meat in batches, adding a single layer to the pan. Do not overcrowd it, as this will steam the meat instead of browning it. Cook for 2-3 minutes per side until caramelized and cooked through.
• Step 4

  Transfer the cooked bulgogi to a serving platter. Repeat with the remaining beef, adding more oil to the skillet as needed. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately.

  • 2 stalk green onion, chopped (30 g)
  • 1 tbsp sesame seeds (12 g)