Sticky Korean Beef Bulgogi

Step 1

Freeze the steak for 10-15 minutes before slicing.

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Step 2

While the steak is chilling, prep the marinade ingredients: Halve and remove the core and stem from the pear. Peel and quarter the onion. Peel the garlic and ginger, then roughly chop both.

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Step 3

To a blender, add half of the pear, the quartered onion, chopped garlic and ginger, soy sauce, brown sugar, and sesame oil. Blend until very smooth.

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Step 4

Slice the steak into thin ⅛- ¼” pieces. Place in a bowl or sealable container, and pour the marinade over the meat and massage the beef for 1-2 minutes.

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Step 5

Marinate the steak covered in the fridge for at least 2 hours or up to 12.

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Step 6

When you’re ready to make the bulgogi, slice the onion into ¼” thick pieces.

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Step 7

Heat a large cast iron or heavy-bottomed skillet over medium-high heat. Once hot, add the oil, then add the onions and a generous sprinkle of salt. Sauté the onions until just starting to char and brown, but still firm, about 2 minutes. Remove from the pan and reserve.

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Step 8

Add the marinated steak to the pan, shaking off any excess marinade. Cook until browned on all sides, about 6-7 minutes.

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Step 9

Add the onions back to the pan. Taste and adjust the seasoning with salt or soy sauce if desired.

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Step 10

Served topped with sliced scallion and toasted sesame seeds.