Name: Korean Bulgogi with Marinated Beef
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 portions
Ingredients: 150 g beef ribeye; 20 ml soy sauce; 0.25 pcs pears; 0.25 tablespoon cane sugar; 3.75 ml sesame oil; 0.75 clove garlic; 5 g ginger; 0.5 pcs spring onion; 0.25 pcs onion; ground pepper; rapeseed oil; sesame seeds; 75 g jasmine rice; 112.5 ml water

Step by step process

Preparation

1
Place the beef in the freezer for 20-30 minutes to make it easier to slice into very thin pieces, ideally 2-3 mm thick. Cut against the grain with a sharp knife.
TIP:
Slightly freeze the meat before slicing to make it easier to cut into thin slices. Always slice against the grain for a softer and more tender result.
2
Grate the pear into a large bowl, then add soy sauce, brown sugar, sesame oil, pressed garlic, and grated ginger. Slice the white parts of the spring onions into thin strips and the onion into thin slices. Mix everything together and season to taste with ground black pepper.
3
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.
4
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.

Cooking

5
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.
TIP:
Rinse the rice several times with cold water until the water is almost clear to remove the starch. Cook it covered over low heat and after cooking, let it sit covered for another 10 minutes.
6
Preheat a wok or heavy-bottomed pan over high heat and brush with a thin layer of canola oil. Remove the beef from the marinade and let it drain. Sear the meat in small batches, always in a single layer, 2-3 minutes per side, until the edges are nicely caramelized. Make sure the slices do not touch and do not overcrowd the pan, or the beef will steam instead of searing.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
7
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.

Serving

8
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.