Bulgogi

Method

1. 1

   Whisk the grated pear, soy sauce, sugar, sesame oil, garlic, ginger and pepper into a marinade.

   💡 No Asian pear? A ripe regular pear or a spoonful of grated apple does the same tenderizing work.

2. 2

   Massage the marinade into the beef with the sliced onion and marinate at least 30 minutes, or overnight in the fridge.

3. 3

   Heat a wide pan until properly hot with a slick of vegetable oil.

   💡 Cook in two or three batches — crowded beef steams gray instead of searing brown.

4. 4

   Sear the beef in a single layer, undisturbed for 1 minute, then toss for 2–3 minutes until the edges caramelize.

5. 5

   Add the scallions for the final minute, tossing once or twice.

6. 6

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