Korean bulgogi beef with soy-pear marinade

Ingredients

Beef

• 700 g ribeye steak
• 1 Asian pear, peeled and grated
• 1 small onion, grated
• 4 garlic cloves, crushed
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp mirin
• ½ tsp black pepper
• 2 spring onions, sliced

Serve

• Steamed rice
• Butter or gem lettuce leaves
• Ssamjang (or gochujang + soy mix)
• Garlic slices, ssamjang, sesame oil

Method

1. Slice. Wrap ribeye in cling film. Freeze 30 minutes until firm at the edges. Slice paper-thin across the grain.
2. Marinade. Combine pear, onion, garlic, soy, sugar, sesame oil, mirin, pepper. Toss with beef and spring onions. Marinate 30 minutes minimum, ideally 2 hours.
3. Heat. Get a cast-iron pan or griddle ripping hot. No oil needed — the marinade has plenty.
4. Sear. Working in batches, lay beef slices flat. Sear 30 seconds per side. Don’t crowd.
5. Serve. Pile beef on a warm platter. Bring rice, lettuce, ssamjang, garlic to the table. Wrap and eat.

Tips

• Asian pear in the marinade. Not optional — it tenderises and adds the sweetness.
• Freeze the beef 30 minutes. Slicing half-frozen = paper-thin slices.
• Sear in batches. Don’t crowd the pan — you’ll steam the beef, not sear it.