Korean Bulgogi with Marinated Beef

Korean bulgogi starts with thinly sliced beef. Place it in the freezer for 20-30 minutes to firm up, then cut against the grain with a sharp knife into 2-3 mm slices.

Grate the pear into a large bowl and add soy sauce, brown sugar, sesame oil, pressed garlic, and grated ginger. Slice the white spring onion parts into thin strips and the onion into slices. Mix and season with black pepper.

Add the prepared beef slices to the marinade, coat each piece thoroughly, cover the bowl, and let it rest in the fridge for at least 60-90 minutes to allow the flavors to meld.

Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve and measure the required amount of water for cooking.

In a pot, combine the rinsed rice with the measured water, bring to a boil, then reduce the heat to low, cover with a lid, and cook for about 12 minutes. Remove from the heat and let it sit, covered, for another 10 minutes.

Heat a wok or heavy-bottomed pan thoroughly over high heat and wipe it with a thin layer of canola oil. Lift the beef out of the marinade and let it drain off. Fry it in smaller batches, always kept to a single layer, for 2-3 minutes on each side, until the edges turn nicely golden and caramelized. Take care that the slices never touch one another and the pan stays uncrowded, otherwise the meat will stew rather than sear.

Finally, pour a little of the remaining marinade over the meat and quickly reduce to a glossy coating. Remove the pan from the heat and stir in the finely chopped green parts of the spring onions.

Divide the freshly cooked hot rice into bowls, arrange portions of bulgogi on top, sprinkle with sesame seeds, and serve, ideally with kimchi or leafy greens of your choice.