Easy Beef Bulgogi

In a medium bowl, add the soy sauce, grated pear, mirin, sugar, garlic, sesame oil, and black pepper. Stir until the sugar dissolves.

Add the beef and toss until it is evenly coated with the marinade. Cover it with plastic wrap and refrigerate for at least 30 minutes or overnight. At this point, you can put the marinated beef in a zip top bag and freeze it for later.

Heat the canola oil in a large cast iron grill pan over medium-high heat. Make sure the pan is hot before you add the bulgogi. Add the bulgogi in a single layer. You may need to cook it in batches. The meat should not overlap so that it chars nicely without steaming and releasing liquid. Cook until lightly charred and cooked through, 2 to 3 minutes on each side.

Transfer the bulgogi onto a serving platter or serve it straight from the pan. Sprinkle the green onions and sesame seeds on top. Serve it while hot with cooked rice on the side. Leftovers can be tightly covered and refrigerated for up to 5 days. Did you love the recipe? Leave us some stars below!