Bulgogi (불고기) — Korean Soy-Marinated Grilled Beef

• 680 gbeef sirloin or ribeye (partially frozen for easier slicing, then sliced 3 mm thick across the grain)
• 90 mlKorean soy sauce
• 120 ggrated Asian pear (peeled before grating)
• 1yellow onion (half grated for the marinade and half thinly sliced)
• 5 clovegarlic (finely grated)
• 24 glight brown sugar
• 1 tbsphoney
• 2 tbsptoasted sesame oil
• 0.5 tspfreshly ground black pepper
• 4scallions (thinly sliced on the diagonal)
• 80 gcarrot (cut into fine matchsticks)
• 120 gshiitake mushrooms (stems removed and caps thinly sliced)
• 1 tbspneutral cooking oil
• 1 tbsptoasted sesame seeds
• 16green leaf lettuce (washed and dried for ssam wraps)

Instructions

1. 1

   Place the beef in the freezer for 25 minutes if it is not already firm. Slice it across the grain into pieces about 3 mm thick, because thin slicing gives bulgogi its tender texture and quick sear.

2. 2

   In a large bowl, combine the soy sauce, grated Asian pear, grated half onion, garlic, brown sugar, honey, sesame oil, and black pepper. Stir until the sugar dissolves completely, then add half of the sliced scallions to build the classic sweet-savory Korean marinade.

3. 3

   Add the sliced beef to the marinade and separate the slices with your fingers so every piece is coated. Cover and refrigerate for 60 minutes, or up to 8 hours for deeper flavor, but do not marinate overnight because the pear can make the meat too soft.

4. 4

   When ready to cook, add the sliced remaining half onion, carrot, and shiitake mushrooms to the bowl and toss gently with the marinated beef. Let the mixture stand at room temperature for 10 minutes so the meat cooks evenly instead of steaming from refrigerator chill.

5. 5

   Heat a cast-iron skillet, grill pan, or tabletop grill over high heat until very hot, then brush it with the neutral oil. Cook the bulgogi in 2 or 3 small batches, spreading the slices in a thin layer so the beef sears rather than boils.

6. 6

   Cook each batch for 2 to 3 minutes, turning once or twice, until the beef is browned at the edges and just cooked through. Transfer the cooked bulgogi to a warm platter and repeat with the remaining meat and vegetables, allowing the pan to reheat between batches.

7. 7

   Sprinkle the bulgogi with toasted sesame seeds and the remaining sliced scallions. Serve immediately with hot rice, lettuce leaves, and banchan so diners can make ssam wraps at the table.