Cast-Iron Bulgogi with Soy-Pear-Sesame Marinade

By Sprig Originals ✓ · cooked up in Sprig

Paper-thin ribeye soaked in a sweet-savory marinade of grated Korean pear, soy, garlic and toasted sesame, then seared in blistering-hot cast iron so it caramelizes instead of steaming. This is the technique that turns a home skillet into a tabletop grill: freeze-and-slice the beef, drain the marinade, and cook in small batches without crowding. Serve with rice, lettuce leaves and a quick scallion salad.

Ingredients

• 1.5 lb boneless ribeye or top sirloin, in one thick piece

• 1 Korean or Asian pear, peeled and coarsely grated (about 3/4 cup with juice)
• 1/4 cup soy sauce
• 2 tbsp light brown sugar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 2 tbsp mirin or dry sherry
• 5 garlic cloves, finely grated
• 1 tbsp finely grated fresh ginger
• 1/2 small yellow onion, grated
• 1 tbsp toasted sesame seeds
• 1/2 tsp freshly ground black pepper

• 1 medium yellow onion, sliced 1/4 inch thick
• 2 tbsp neutral oil such as grapeseed or canola
• 4 scallions, cut into 2-inch lengths
• 1 tsp toasted sesame seeds, for garnish
• 4 cups hot cooked short-grain white rice
• 1 head red leaf or butter lettuce, leaves separated
• Ssamjang or gochujang, for serving
• Kimchi, for serving

Instructions

1. Wrap the beef tightly in plastic and freeze for 45 to 60 minutes, until the exterior is firm but a knife still passes through easily. This is the single most important step for getting bulgogi-thin slices at home.
2. Unwrap the chilled beef and slice against the grain as thinly as you can manage, 1/8 inch or less. Angle your knife at about 45 degrees to get wider slices. Trim away any thick seams of fat or gristle. Pile the slices in a large bowl and separate any that are clumped together.
3. Make the marinade: in a medium bowl, stir together the grated pear and its juice, soy sauce, brown sugar, honey, sesame oil, mirin, garlic, ginger, grated onion, 1 tablespoon sesame seeds, and black pepper until the sugar dissolves.
4. Pour the marinade over the beef and use your hands or tongs to work it into every slice. Add the sliced onion and toss. Cover and marinate at room temperature for 30 minutes, or refrigerate 4 to 12 hours for deeper flavor. Do not go past 24 hours — the pear enzymes will turn the texture mushy.
5. Set a 12-inch cast-iron skillet over high heat and let it preheat for 4 to 5 minutes, until a drop of water skitters and evaporates in about a second. Turn on your exhaust fan or open a window; this cooks hot and smoky.
6. Using tongs, lift about one-quarter of the beef and onions from the bowl, letting excess marinade drip back in — wet meat steams instead of searing. Add 1 1/2 teaspoons of the neutral oil to the skillet, then spread the beef in a single loose layer.
7. Cook undisturbed for 60 to 90 seconds, until the edges are deeply browned and lacquered, then toss and cook 45 to 60 seconds more until just cooked through. Transfer to a warm platter and repeat with the remaining beef in 3 more batches, adding oil each time. Wipe out the skillet with a paper towel held in tongs if sugary bits start to blacken.
8. With the last batch, add the scallion pieces during the final 30 seconds so they wilt but keep some snap. Return all the beef to the skillet off the heat and toss with the pan juices for 15 seconds to glaze.
9. Pile the bulgogi on a platter, scatter with the remaining sesame seeds, and serve immediately with hot rice, lettuce leaves for wrapping, ssamjang and kimchi.

Chef's tips

Nutrition (per serving, estimated)

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