In a large bowl, combine the grated Asian pear, grated onion, minced garlic, grated ginger, soy sauce, brown sugar, sesame oil, rice wine, and black pepper. Mix well to create the marinade.
Add the thinly sliced beef to the marinade. Ensure all the beef is well coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for best flavor.
Heat cooking oil in a large skillet or grill pan over medium-high heat.
Once the pan is hot, add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until caramelized and cooked through. You may need to cook in batches.
Remove the cooked bulgogi from the pan and transfer to a serving plate. Garnish with toasted sesame seeds and chopped spring onions. Serve immediately with rice and lettuce wraps, if desired.
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