Beef Bulgogi

Instructions

1. Prepare the beef
   Place beef in freezer for 30 minutes to firm up for easier slicing. Using a sharp knife, slice the beef across the grain into very thin slices, about 1/8-inch thick. Place sliced beef in a large bowl.
2. Make the marinade
   In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear, rice wine, and black pepper until the sugar is dissolved.
3. Marinate the beef
   Pour the marinade over the sliced beef and add the sliced onion. Mix well to ensure all beef slices are coated. Cover and refrigerate for at least 1 hour, preferably 2-4 hours (or overnight for deeper flavor).
4. Prepare for cooking
   Remove the marinated beef from the refrigerator 30 minutes before cooking to bring it closer to room temperature. This ensures more even cooking.
5. Cook the bulgogi
   Heat a large skillet or wok over high heat. Working in batches to avoid overcrowding (which would steam rather than sear the meat), cook the beef slices for 2-3 minutes until they are browned and slightly caramelized. The thin slices will cook very quickly.
6. Finish and garnish
   Transfer the cooked bulgogi to a serving platter. Sprinkle with chopped green onions and toasted sesame seeds before serving.