Korean Bulgogi Recipe

The secret to this bulgogi is the combination of two Asian pears and a generous amount of sugar in the marinade. The pears do more than add fruity sweetness: their natural enzymes help tenderize the ribeye or sirloin, while the sugar encourages the thin slices of beef to caramelize quickly in the pan. Along with soy sauce, sesame oil, garlic, grated ginger, and sliced green onions, they create a marinade that is sweet, salty, aromatic, and deeply savory. It is a particularly good way to use sirloin, though well-marbled ribeye becomes exceptionally tender. For the best texture, slice the 12-ounce steaks as thinly as possible across the grain. If the meat feels difficult to cut, place it in the freezer for 20 to 30 minutes first; it should be firm but not frozen solid. Grate the Asian pear rather than leaving it in large pieces so it can coat the beef evenly, and give the slices at least 20 minutes in the marinade. I like to reserve a little of the sliced green onion for serving, since the fresh bite balances the rich, sweet marinade. The main cooking challenge is moisture. Bulgogi should develop browned edges, not simmer in a pool of liquid, so cook the beef in batches if your skillet is small. Heat the pan until very hot, add the marinated slices in a single layer, and let them sear briefly before tossing. The thin meat cooks in just a few minutes, and the sugar can go from nicely caramelized to burnt quickly, so stay nearby and lower the heat slightly if the edges darken too fast. A cast-iron skillet, grill pan, or outdoor grill all work well; just expect a little smoke from the sugary marinade. Serve this over steamed white rice to catch the glossy juices, or with rice and lettuce leaves for wrapping. It is especially good alongside kimchi, quick cucumber pickles, or a simple dish of seasoned bean sprouts. I usually make it for an easy weeknight dinner because the prep is quick, but it also feels special enough for a relaxed weekend meal. Add toasted sesame seeds and the reserved green onions at the table, and serve the beef immediately while the edges are still caramelized and tender.