Ingredients:

  • 1/2 cup (120ml) soy sauce (low sodium recommended)
  • 1/4 cup (60ml) brown sugar, packed
  • 1/4 cup (60ml) Asian pear puree (or apple puree, or grated pear)
  • 2 tablespoons (30ml) sesame oil
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) grated ginger
  • 4 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 2 pounds (900g) beef sirloin, ribeye, or brisket, thinly sliced (about 1/8 inch thick)
  • 1 small yellow onion, thinly sliced
  • 2 scallions, thinly sliced for garnish
  • 1 tablespoon sesame seeds, for garnish

Instructions:

  1. In a large bowl, whisk together soy sauce, brown sugar, pear puree, sesame oil, rice vinegar, ginger, garlic, and pepper until well combined.
  2. Add the sliced beef and sliced onion to the marinade. Toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight.
  3. Heat a grill or large skillet over medium-high heat.
  4. Remove beef from marinade, letting excess drip off. Cook the beef in batches (don't overcrowd the pan) for 2-3 minutes per side, or until cooked through and slightly caramelized.
  5. Transfer cooked bulgogi to a serving platter. Garnish with scallions and sesame seeds. Serve immediately.