Korean Bulgogi

Instructions

1. Prepare the beef
   If your beef isn't pre-sliced, place it in the freezer for 30 minutes to firm up, then slice it against the grain as thinly as possible, about 1/8 inch thick.
2. Make the marinade
   In a large bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice wine, sesame seeds, sliced green onions, and black pepper. Whisk until the sugar is dissolved.
3. Marinate the beef
   Add the sliced beef to the marinade and mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours. For best results, do not marinate longer than 24 hours as the meat can become mushy.
4. Prepare for cooking
   Remove the marinated beef from the refrigerator 20 minutes before cooking to bring it to room temperature. This ensures more even cooking.
5. Cook the bulgogi
   Heat a large skillet or grill pan over high heat. Add 1 tablespoon of vegetable oil. When the oil is hot, add a single layer of beef (you'll likely need to cook in batches). Cook for 2-3 minutes, stirring occasionally, until the beef is caramelized and cooked through. Remove and set aside, then repeat with remaining beef.
6. Serve
   Transfer the bulgogi to a serving plate. Garnish with additional sliced green onions and toasted sesame seeds. Serve hot with steamed rice, lettuce leaves for wrapping, and traditional Korean side dishes like kimchi.