Korean Beef Bulgogi Recipe

. In a bowl, mix together grated pear, soy sauce, sugar, sesame oil, garlic, ginger, and gochujang.

See notes for slicing your own steak. Place steak strips in the marinade in a sealed container or use a ziplock bag. Marinate for at least 2 hours and up to 24 hours in the fridge. At this point, you could also store up to 3 days in the fridge or freeze for meal prep.

Remove the marinated meat from the fridge, let it sit at room temperature for a few minutes before cooking. Shake excess marinade off the steak (save it!) before cooking- this will help it sear vs. steam.

Heat oil in a cast iron skillet or grill pan to medium-high heat. See notes for grilling. Sear in batches in a single layer, roughly 2 minutes per side. Avoid moving or over-crowding the pan (if too crowded, the meat will steam rather than sear). We are going for quick and hot for caramelization on the exterior and tender within.

If there is leftover marinade, add it to the pan after cooking the meat, simmer it for 30 seconds, then drizzle it over the cooked meat.

. Arrange cooked meat on a platter and sprinkle with sliced green onions, toasted sesame seeds, freshly ground black pepper, red pepper flakes, and fresh cilantro.