Korean Beef Bulgogi

• 1 ½ lb rib-eye or sirloin steak (very thinly sliced)
• ½ Asian pear (grated)
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 4 clove garlic (minced)
• 1 tsp ginger (grated)
• 4 green onions (sliced)
• 1 tbsp sesame seeds
• 1 tbsp vegetable oil
• 4 cup steamed short-grain rice (cooked, for serving)
• 1 cup kimchi (store-bought, for serving)

How to Make It

1. 1

   Combine pear, soy sauce, sesame oil, sugar, garlic, and ginger for marinade.

2. 2

   Add sliced beef and marinate 30 minutes to 2 hours in the fridge.

3. 3

   Cook beef in a very hot wok or grill pan in batches — don't crowd or it will steam instead of sear.

4. 4

   Each batch takes about 2-3 minutes until caramelized and cooked through.

5. 5

   Garnish with green onions and sesame seeds.

6. 6

   Serve with steamed rice and kimchi.