Bulgogi

🔥 Prep

• Slice the 500 g beef into thin strips (about 0.5 cm thick) for bulgogi.
• Mince the 3 cloves of garlic.
• Grate the 0.5 pear (about 50 g) to obtain a smooth puree.
• Measure out 4 tbsp soy sauce, 2 tbsp sugar, and 1 tbsp sesame oil into a bowl.
• Combine the soy sauce, sugar, minced garlic, grated pear, and sesame oil to make the marinade.
• Add the sliced beef to the marinade, toss to coat, and let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

🔥 Cook

• 1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of oil if needed.
• 2. Remove the beef from the marinade, letting excess drip off, and spread the slices in a single layer.
• 3. Cook the beef for 2‑3 minutes per side, stirring occasionally, until it is caramelized and cooked through.
• 4. If the pan becomes dry, add a splash of the remaining marinade and continue to cook for another 1 minute to glaze the meat.
• 5. Taste and adjust seasoning with a pinch of sugar or soy sauce if desired, then remove from heat.

🔥 Serve

• Transfer the cooked bulgogi to a serving platter and garnish with toasted sesame seeds and sliced green onions.
• Serve hot with steamed white rice, lettuce wraps, and kimchi on the side.
• Offer additional ssamjang (spicy paste) and sliced cucumber for wrapping.