Bulgogi

Ingredients

• 700 g beef sirloin or ribeye
• 80 ml soy sauce
• 0.5 pieces Asian pear, grated
• 2 tbsp brown sugar
• 2 tbsp toasted sesame oil
• 5 pieces garlic cloves, crushed
• 15 g ginger, grated
• 4 pieces spring onions, sliced
• 1 pieces onion, sliced
• 1 tbsp toasted sesame seeds
• 0.5 tsp black pepper

Steps

1. 1
   Freeze the beef for 45 minutes until firm but not solid, then slice it against the grain as thinly as you can manage.
2. 2
   Grate the pear and combine it with the soy sauce, sugar, sesame oil, garlic, ginger and pepper. The pear enzymes tenderise the meat, so do not marinate beyond 4 hours or it turns mushy.
3. 3
   Marinate the sliced beef for 2-4 hours in the fridge.
4. 4
   Get a heavy pan or grill plate as hot as it will go.
5. 5
   Cook the beef in small batches in a single layer, no more than 60-90 seconds a side. Crowding the pan steams it and the sugar never caramelises.
6. 6
   Add the sliced onion to the last batch and cook until just softened.
7. 7
   Pile everything together, scatter with spring onions and sesame seeds, and serve with rice and lettuce leaves for wrapping.