Beef Bulgogi
Ingredients
- 600 gBeef sirloin (thinly sliced)
- 4 tbspsoy sauce
- 2 tbspBrown sugar
- 1 tbspSesame oil
- 3 pcGarlic (minced)
- 0.5 pcPear (grated)
- 1 pcOnion (thinly sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (chopped)
- 1 tbspSesame seed (toasted)
- 1 pinchBlack pepper ground
- 0.5 pcNashi Pear (peeled and grated)
Method
Thinly sliced beef, caramelized and glazed in marinade. The meat is tender, infused with a balance of salty soy and sweet pear.
- 1
Slice the sirloin into very thin, almost translucent strips, cutting against the grain to ensure maximum tenderness.
- 2
Grate the pear and garlic. Mix with soy sauce, brown sugar, sesame oil, and black pepper in a large mixing bowl.
- 3
Add the meat and sliced onion to the marinade. Massage well to coat every piece. Let rest in the fridge so the pear enzymes can tenderize the fibers.
- 4
Heat a pan or wok until smoking hot. Sear the meat in small batches. The sauce should reduce instantly and coat the beef in a glossy brown glaze.
Frequently asked questions
How do you get this dish right?
- Place the meat in the freezer for 30 minutes before slicing; it makes it much easier to get consistent, thin strips.
- Never crowd the pan: adding too much meat at once drops the temperature, causing the beef to release its juices and boil instead of sear.
How long does this dish keep?
Store for up to 2 days in the refrigerator in an airtight container. The meat can also be frozen directly in its marinade.
