Beef bulgogi

Method

1. 01

   Freeze briefly and slice

   Chill the beef in the freezer for 20 minutes until firm but not frozen solid, then slice 2 mm thick across the grain. Separate the slices so the marinade reaches every surface.

   

2. 02

   Build the pear marinade

   Whisk grated pear, soy sauce, brown sugar, sesame oil, garlic, pepper, and 4 g sesame seeds until the sugar dissolves.

   

3. 03

   Marinate for 30 minutes

   Fold the beef and onion into the marinade, cover, and refrigerate at 4°C or colder for exactly 30 minutes. Add scallions only for the last 5 minutes so they remain distinct.

   

4. 04

   Preheat the pan

   Heat a wide heavy skillet over medium-high for 3 minutes. Add 5 ml neutral oil; it should shimmer immediately but not smoke heavily.

   

5. 05

   Sear the first batch

   Lift half the beef and vegetables from the marinade, let excess liquid drip off, and spread in one layer. Cook 2 minutes undisturbed, then toss for 1–2 minutes until no pink remains; transfer to a clean warm plate.

   

6. 06

   Cook the second batch to doneness

   Add the remaining 5 ml oil and repeat with the remaining beef. Cook until the thickest folded slice reaches at least 71°C, then return the first batch and toss for 30 seconds; discard uncooked marinade.

   

7. 07

   Glaze and serve

   Let the combined pan juices bubble for 30–60 seconds, just until they lightly coat the beef. Turn off the heat, scatter the remaining 4 g sesame seeds, and serve immediately without raw garnish.