Bulgogi Korean Marinated Meat

Bulgogi literally means "fire meat," and the name holds the secret: paper-thin beef marinated in a sweet and salty soy sauce, then quickly stir-fried over intense heat. The marinade is based on light soy sauce, sesame oil, garlic, and grated pear, whose enzymes tenderize the meat and give it a shiny, slightly caramelized surface. In our home, it's always served in lettuce wraps with jasmine rice and a dollop of kimchi, so each bite becomes a small, handcrafted bundle of sweet, salty, and sour flavors.

• Cuisine: South Korea
• Time: 25 minutes + marinating
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Place the beef in the freezer for 30-45 minutes until firm. This will allow you to slice it paper-thin against the grain.
2. Finely grate the pear and squeeze out the juice and pulp. Mix with light soy sauce, sugar, sesame oil, grated garlic, and ginger to create a marinade in a bowl.
3. Thoroughly coat the thin slices of meat in the marinade, ensuring each piece is covered. Let it marinate for at least 30 minutes, preferably a couple of hours in the refrigerator.
4. Heat a large pan or wok until it's almost smoking. Add a little neutral oil.
5. Sear the meat in small batches – don't overcrowd the pan, otherwise it will steam in its own juices.
6. Allow the marinade to reduce and caramelize slightly around the meat, so the edges get some color.
7. Meanwhile, cook the jasmine rice and prepare fresh lettuce leaves, kimchi, and chopped spring onions.
8. Sprinkle toasted sesame seeds over the meat and serve it with rice and lettuce leaves, so everyone can make their own little wraps.

Tips

• Slice the meat as thinly as you possibly can. The semi-frozen trick makes a huge difference for both tenderness and cooking time.
• The pear is not just for decoration – its enzymes tenderize the meat. If you don't have a pear, you can use kiwi or grated apple, but only a small amount, otherwise the meat will become mushy.
• Make a vegetarian version with firm portobello mushrooms or smoked tofu, marinated in the same sauce.
• Always fry in several small batches in a very hot pan – this is the difference between crispy browned meat and bland, boiled meat.