Bulgogi

Ingredients

• 300 g Beef Sirloin
• 1 pcs Asian Pear
• 4 pcs Garlic
• 12 g Ginger
• 3 pcs Scallions
• 3 tbsp Soy Sauce
• 1.5 tbsp Brown Sugar
• 1 tbsp Gochujang
• 0.5 tsp Black Pepper
• 1.3333333333333333 tbsp Sesame Oil
• 2 tsp Toasted Sesame Seeds
• 1 cups White Rice
• 0.5 tsp Kosher Salt
• 1 tbsp Neutral Oil

Method

1. Thinly slice {beef_sirloin} against the grain. Grate {asian_pear}, mince {garlic} and {ginger}, thinly slice the white and green parts of {scallions}, then mix with {soy_sauce}, {brown_sugar}, {gochujang}, {black_pepper}, {sesame_oil}, and a pinch of {kosher_salt}. Coat the beef well and marinate chilled until the meat smells fragrant and slightly tacky; the pear helps tenderize and the sugar promotes caramelization.
2. Rinse {white_rice} until the water runs nearly clear, then cook in a saucepan over medium heat with a small pinch of {kosher_salt} until tender and the grains are fluffy. Cover and let it steam off the heat so it stays hot for serving.
3. Heat a large skillet or grill pan over high heat until very hot, then add {neutral_oil}. Lift the beef from the marinade, letting excess drip off, and sear in a single layer without crowding so it browns instead of steams. Cook in batches if needed, seasoning lightly with {kosher_salt}, until the edges are caramelized and the sauce turns glossy.
4. Return all the beef and marinade to the skillet over medium-high heat and reduce briefly until the sauce clings to the meat and smells deeply savory. Fold in the green parts of {scallions}, then finish with {toasted_sesame_seeds} and a light drizzle of {sesame_oil} for shine and aroma.
5. Spoon {white_rice} into warm bowls, top with the glossy {beef_sirloin}, and serve immediately while the meat is hot and the edges are still lightly charred.