Korean Beef Bulgogi

Instructions

1. Prepare the beef
   Place the beef in the freezer for 30 minutes to firm up, then slice it against the grain into very thin pieces, about 1/8-inch thick. If your butcher offers to slice it for you, that's even better.
2. Make the marinade
   In a large bowl, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear, rice wine, and gochujang (if using). Whisk until the sugar is fully dissolved and ingredients are well combined.
3. Marinate the beef
   Add the sliced beef and sliced onions to the marinade and mix well to ensure all pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours (overnight works too 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 grill pan over high heat until very hot. Working in batches to avoid overcrowding, cook the marinated beef for 2-3 minutes per batch, stirring frequently, until the beef is caramelized and slightly charred on the edges.
6. Garnish and serve
   Transfer the cooked bulgogi to a serving plate. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice and banchan (Korean side dishes) such as kimchi.