불고기

Instructions

1. 1 Place the beef in the freezer for twenty minutes to firm it up, then slice against the grain into paper-thin pieces no more than two millimeters thick, which ensures rapid cooking and maximum surface area for absorbing the sweet-savory marinade.
2. 2 Combine the grated Asian pear, soy sauce, brown sugar, sesame oil, rice wine, minced garlic, grated onion, and black pepper in a large bowl, whisking until the sugar is fully dissolved and the natural enzymes from the pear activate.
3. 3 Add the sliced beef and scallion pieces to the marinade, toss to coat every piece thoroughly, cover with plastic wrap, and refrigerate for at least two hours, allowing the pear to naturally tenderize the meat while the seasonings penetrate the fibers.
4. 4 Heat a charcoal grill, cast-iron skillet, or griddle to the highest heat possible, spread the marinated beef in a thin single layer without crowding, and cook for ninety seconds per side until the edges caramelize and develop a slight char.
5. 5 Work in batches to avoid steaming the meat, transferring each finished batch to a warm platter and sprinkling with toasted sesame seeds while still sizzling, keeping each batch warm in a low oven while cooking the remaining beef.
6. 6 Serve the caramelized bulgogi on a warm platter alongside butter lettuce leaves, steamed rice, and ssamjang, wrapping pieces of beef with rice and paste inside a lettuce leaf to eat as a traditional Korean ssam.