Korean Beef Bulgogi
Thin-sliced ribeye marinated in soy sauce, grated Asian pear, sesame oil, and garlic, then seared over high heat until the edges caramelize. Twenty minutes is all the pear tenderizer needs.
- 1
Whisk the grated pear, soy sauce, sugar, sesame oil, garlic, ginger, and pepper together in a large bowl until the sugar dissolves.
- 2
Add the sliced beef and the scallions and turn to coat every piece. Marinate 20 minutes at room temperature; the pear enzyme tenderizes quickly, so do not go much longer or the meat turns mushy.
- 3
Heat a grill or a cast-iron grill pan over high heat until a drop of water skitters across the surface. Lift the beef from the marinade and let the excess drip off.
- 4
Cook the beef in a single layer, in batches so the surface stays hot, about 1 1/2 minutes per side, until the edges char and the meat is just cooked through.
- 5
Pile the beef on a platter, scatter the sesame seeds over, and serve with rice and lettuce leaves for wrapping.
Ingredients
- 1/2 Asian pear, peeled and grated
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds boneless ribeye, sliced 1/8 inch thick against the grain
- 4 scallions, cut into 2-inch lengths
- 1 tablespoon toasted sesame seeds
- 4 cups cooked short-grain rice, for serving
- 8 red leaf lettuce leaves, for wrapping
Instructions
- 1
Whisk the grated pear, soy sauce, sugar, sesame oil, garlic, ginger, and pepper together in a large bowl until the sugar dissolves.
- 2
Add the sliced beef and the scallions and turn to coat every piece. Marinate 20 minutes at room temperature; the pear enzyme tenderizes quickly, so do not go much longer or the meat turns mushy.
- 3
Heat a grill or a cast-iron grill pan over high heat until a drop of water skitters across the surface. Lift the beef from the marinade and let the excess drip off.
- 4
Cook the beef in a single layer, in batches so the surface stays hot, about 1 1/2 minutes per side, until the edges char and the meat is just cooked through.
- 5
Pile the beef on a platter, scatter the sesame seeds over, and serve with rice and lettuce leaves for wrapping.