Korean BBQ Beef Bulgogi

Ingredients

Instructions

1. 1

   PREP THE BEEF: To slice paper-thin, firm up the ribeye in a single layer in the refrigerator for about an hour - this makes slicing much easier. Using a very sharp knife, slice against the grain as thinly as possible (almost shaved). The thinner the slices, the more tender the bulgogi.

2. 2

   MAKE THE MARINADE: In a blender, combine grated Asian pear (this is the secret tenderizer), tamari, brown sugar, sesame oil, minced garlic, minced ginger, and black pepper. Blend until smooth. The pear enzymes naturally tenderize the meat.

3. 3

   MARINATE: Place sliced beef in a large bowl or zip-lock bag. Pour marinade over the beef, making sure every slice is coated. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor. The longer it marinates, the more tender and flavorful.

4. 4

   COOK THE BEEF: Remove beef from marinade, letting excess drip off. Heat a grill pan, cast iron skillet, or outdoor grill to high heat - you want it smoking hot. Working in small batches (don't crowd the pan or the meat will steam), spread beef slices in a single layer.

5. 5

   CARAMELIZE: Let the beef sear undisturbed for 1-2 minutes until caramelized on the bottom. Flip and cook another 1 minute. The high heat and sugars in the marinade create delicious charred edges. Transfer to a serving plate and repeat with remaining beef.

6. 6

   GARNISH AND SERVE: Arrange the caramelized beef on a platter. Scatter sliced green onions and sesame seeds generously over the top. Serve immediately with steamed rice and kimchi on the side. For lettuce wraps, serve with butter lettuce leaves, ssamjang (Korean dipping sauce), and sliced garlic.