Bulgogi, or Korean beef barbecue, is undoubtedly one of the most quintessential delicacies in South Korea. A classic staple in Korean households, Bulgogi is a dish of thinly sliced steak and marinated in a savory-sweet sauce and cooked over a flame. It is sure to pop up on almost every menu in the country. Here is how you can make this renowned meal at home (for 4-6 people).

Ingredients:

680 grams of boneless rib eye steak

½ of a pear, peeled and coarsely grated

60 ml. of reduced sodium soy sauce

2 tablespoons of light brown sugar

2 tablespoons of toasted sesame oil

3 cloves of garlic *minced

1 tablespoon of freshly grated ginger

1 tablespoon of gochujang (Korean red pepper paste)

2 tablespoons of vegetable oil 

2 green onions *thinly sliced

1 teaspoon of toasted sesame seeds

Recipe: 

1.Wrap the steak in plastic wrap, and place it in the freezer for 30 minutes. Then, unwrap it and cut it along the grain into slices about 6 millimeters thick.

2.In a medium bowl, combine the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Then, in a 3- or 4-liter Ziploc bag, combine the soy sauce mixture and steak. Later on, marinate it for at least 2 hours to overnight.

3.Heat 1 tablespoon of vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add the steak to the grill pan in a single layer and cook, flipping once, until it is charred and cooked through (about 2-3 minutes per side). Then, repeat it with the remaining 1 tablespoon of vegetable oil and steak.

4.Lastly, garnish the dish with green onions and sesame seeds, serving it immediately. 

Enjoy your meal!