Korean Beef Bulgogi

Instructions

1. Step 1

   Whisk the soy sauce, Asian pear, brown sugar, sesame oil, garlic, ginger, and black pepper into a uniform marinade.

   Ingredients used: 150.0 gr Asian Pear, 2.0 gr Black Pepper, 30.0 gr Brown Sugar, 16.0 gr Garlic, 10.0 gr Ginger, 15.0 ml Sesame Oil, 75.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

2. Step 2

   Add the beef, yellow onion, and green onion to the marinade and toss thoroughly. Cover and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 680.0 gr Beef Ribeye, 60.0 gr Scallion, 150.0 gr Yellow Onion

   Cookware: mixing bowl, tongs

3. Step 3

   Heat the large skillet over high heat and add the vegetable oil. Lift the beef and vegetables from the marinade and cook in two uncrowded batches for 3–4 minutes per batch, transferring each cooked batch to a clean plate.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: Clean plate, large skillet, tongs

4. Step 4

   Pour the marinade remaining in the bowl into the skillet and bring it to a full boil over high heat for 1 minute.

   Timer: 1 min (fixed)

   Cookware: large skillet, mixing bowl

5. Step 5

   Return the cooked beef and vegetables to the skillet and toss for 1–2 minutes, until evenly glazed and the beef reaches at least 63°C. Transfer to a serving platter and rest for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: instant-read thermometer, large skillet, serving platter, tongs

6. Step 6

   Scatter the toasted sesame seeds over the bulgogi and serve hot.

   Ingredients used: 9.0 gr Sesame Seed

   Cookware: serving platter