Bulgogi recipe

Paper-thin beef marinated in grated Asian pear, soy and sesame, then seared fast over high heat so it caramelises instead of stewing.

1 hour and 20 minuteseasy11 ingredients

Ingredients

• 1 asian pear
• 500 g beef sirloin
• 4 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice wine
• 1 tbsp sesame oil
• 3 clove garlic
• 1 onion
• 2 green onion
• 1 tbsp sesame seeds
• 1 tsp black pepper

How to make Bulgogi

1. Freeze 500 g of beef sirloin or ribeye for 30 minutes, then slice it across the grain 2 to 3 mm thick.
2. Grate half an Asian pear on the fine side of a box grater, about 4 tablespoons. The enzymes in the raw pear tenderise the beef and give the marinade its sweetness; sugar alone does not do this.
3. Grate a quarter of an onion into the pear and add 4 tablespoons of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of rice wine, 1 tablespoon of sesame oil, 3 minced garlic cloves and 1 teaspoon of black pepper.
4. Mix the beef into the marinade with your hands so every slice is coated.
5. Cover and refrigerate at least 30 minutes; 4 hours is better, overnight is the limit before the pear makes the meat mushy.
6. Get a grill pan or heavy skillet smoking hot and cook the beef in two batches, spread in a single layer.
7. Leave each batch untouched for 1 minute to let it catch colour, then toss for another 1 to 2 minutes. Piling it all in at once makes it boil in its own juice instead of searing.
8. Scatter 2 chopped green onions and 1 tablespoon of toasted sesame seeds over the top.
9. Serve with rice and lettuce leaves for wrapping.

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