Bulgogi (Daging Sapi Panggang Korea)

Instructions

1. Gather all the ingredients.
2. Make the bulgogi marinade. To a large bowl, add 4 Tbsp Korean soy sauce, 2 Tbsp toasted sesame oil, 3 Tbsp brown sugar, and 8 cloves garlic (crushed or minced).
3. Grate ½ Asian pear into the bowl.
4. Add freshly ground black pepper and mix it all together.
5. Cut ½ onion into thin slices. Cut 3 green onions/scallions into 2-inch (5-cm) pieces and then cut in half lengthwise.
6. Using a peeler, peel 4 inches of carrot into thin ribbons or strips (or slice thinly). Add the onions, green onions, and carrots to the marinade, and mix all together.
7. Add 1½ lb thinly sliced ​​beef (such as ribeye) to the marinade, separating each slice. Mix it all together to coat with the marinade. I wear plastic gloves and mix thoroughly by hand.
8. Set aside to marinate for at least 30 minutes or overnight (recommended).
9. Heat a large skillet (I use a cast iron grill pan here) over medium-high heat. When it's hot, add 1 Tbsp toasted sesame oil.
10. Add the marinated beef in a single layer. Grill until cooked through, about 5 minutes. Transfer the meat to a plate and sprinkle with ½ Tbsp toasted white sesame seeds.
11. If you have a single-serving cast iron plate, you can use it to keep the meat warm for a longer time. Enjoy!
12. You can keep the leftovers in an airtight container and store in the refrigerator for 3 days. You can also freeze it for up to a month.