Method

Mix soy sauce, grated pear, sesame oil, sugar, garlic, ginger, grated onion and black pepper into a marinade.
About 5 min
Combine the thin beef slices and sliced onion with the marinade. Toss well to coat every slice. Refrigerate for at least 2 hours, up to overnight. The pear enzymes will tenderise the meat.
About 14 min
Heat a cast-iron grill pan or heavy skillet over very high heat until smoking hot. A hot pan is critical for caramelisation.
About 14 min
Cook bulgogi in a single layer without moving for 1–2 minutes until you see charred, caramelised edges. Flip and cook 30–60 seconds more. The sugar in the marinade will create beautiful char marks. Work in batches — crowding steams rather than chars the beef.
About 14 min
Transfer to a platter. Scatter green onions and sesame seeds over the top. Serve immediately with steamed rice. To eat Korean style, wrap a small amount of bulgogi and rice in a fresh lettuce leaf with a tiny dab of ssamjang paste.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, soy, sesame