Korean Beef Bulgogi

Ingredients

Instructions

1. 1

   SLICE THE BEEF: For best results, firm up the ribeye in the freezer for 30 minutes, then slice against the grain as thinly as possible (about 1/8 inch). Thin slices absorb more marinade and cook quickly for better caramelization. Place sliced beef in a large bowl.

2. 2

   MAKE THE MARINADE: In a blender or food processor, combine grated Asian pear (the enzymes tenderize the meat - apple works as a substitute), GF tamari, sesame oil, brown sugar, garlic, ginger, and black pepper. Blend until smooth. The pear should be fully pureed.

3. 3

   MARINATE THE BEEF: Pour the marinade over the sliced beef. Add half the sliced green onions. Massage the marinade into the beef, ensuring every slice is coated. Cover and refrigerate for 2-4 hours - don't go longer than 4 hours or the enzymes can make the meat too soft.

4. 4

   PREPARE TO COOK: Remove beef from refrigerator 15 minutes before cooking. Heat a large cast iron skillet or grill pan over high heat until smoking - this is essential for proper caramelization. Have a plate ready for cooked beef.

5. 5

   COOK THE BULGOGI: Working in small batches (about 1/4 of the beef at a time), spread beef slices in a single layer in the hot pan. Let cook undisturbed for 1-2 minutes until the edges are caramelized and slightly charred. Flip and cook 1 minute more. Transfer to the plate and repeat with remaining beef. Don't overcrowd - if the beef steams instead of sizzles, your pan isn't hot enough or there's too much meat.

6. 6

   SERVE: Arrange the cooked bulgogi on a warm serving platter. Garnish with remaining green onions and toasted sesame seeds. Serve immediately with steamed rice and butter lettuce or perilla leaves for wrapping. Traditional accompaniments include kimchi and pickled vegetables.