Bulgogi
Thinly sliced beef marinated in soy sauce, grated pear, garlic and sesame oil, then seared fast over high heat until caramelised at the edges.
Method
- 1
Slice the beef across the grain as thinly as you can, about 3 mm thick.
- 2
Stir the soy sauce, pear, brown sugar, honey, garlic, ginger, sesame oil, rice wine and pepper together in a large bowl until the sugar dissolves.
- 3
Add the beef, onion and spring onions and massage the marinade into the meat with your hands.
- 4
Cover and refrigerate.
- 5
Heat the frying pan over high heat until very hot and add a little of the oil.
- 6
Add a single layer of beef and onion, shaking off excess marinade, and sear without moving until browned underneath.
- 7
Turn the beef and cook until just done and caramelised at the edges.
- 8
Tip onto a warm plate and cook the rest in batches, wiping out the pan if the sugars start to burn.
- 9
Scatter with sesame seeds and serve with rice and lettuce leaves for wrapping.
Notes
- Do not marinate for more than 8 hours. The pear softens the beef, and too long a soak turns it mushy.
- A crowded pan stews the beef in its juices. Cook in small batches so every slice sears.
- Freeze the beef for 30 to 40 minutes before slicing and it will cut thin and evenly.
Equipment
Large heavy frying pan or griddle, Large mixing bowl, Grater, Tongs