Bulgogi
Thinly sliced ribeye marinated in a pear-soy marinade and seared hard for charred edges.
- ribeye, sliced 1/8" thin against the grain2 lbs
- Korean pear, grated½
- yellow onion, grated¼
- garlic cloves, grated6
- fresh ginger, grated1 inch knob
- soy sauce5 tbsp
- Korean soup soy sauce, or substitute 1 tsp fish sauce1 tbsp
- brown sugar2 tbsp
- honey1 tbsp
- mirin2 tbsp
- toasted sesame oil2 tbsp
- toasted sesame seeds1 tbsp
- black pepper½ tsp
- scallions, sliced2
- 1
Grate the Korean pear, yellow onion, garlic cloves, and ginger into a bowl. Let rest 5 minutes so the enzymes activate.
- 2
Whisk in the soy sauce, Korean soup soy sauce, brown sugar, honey, and mirin until the sugar fully dissolves. Stir in the toasted sesame oil, toasted sesame seeds, black pepper, and scallions.
- 3
Toss the ribeye slices thoroughly with the marinade. Cover and rest 30 minutes to 2 hours — do not marinate longer or the meat will turn mushy from the pear enzymes.
- 4
Heat a cast iron pan on the grill or stovetop over the highest heat possible until screaming hot. Lightly oil the pan.
high - 5
Cook the ribeye in single-layer batches, 60–90 seconds per side, until the edges are charred. Do not crowd the pan or the meat will steam instead of sear.
high - 6
Serve immediately with rice, lettuce wraps, ssamjang, sliced garlic, and fresh chilies.
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