0 Combine 2 pounds of thinly sliced beef with 1 small peeled and grated pear, 1/3 cup of soy sauce, 1/4 cup of brown sugar, 3 tablespoons of toasted sesame oil, 5 cloves of finely minced garlic, 1 inch of grated ginger, 2 tablespoons of gochujang, 1 tablespoon of rice wine vinegar and 2 chopped green onions
1 Mix well to combine and then transfer into a zip lock bag
2 Chill the marinating beef for a few hours or overnight
3 Before cooking, allow the marinating beef to come to room temperature for about 30 minutes
4 Place a large skillet or grill pan over medium to medium high heat and add 1/4” to 1/2” of vegetable oil into the skillet
5 Once the oil is very warm, carefully place strips of beef into the skillet and cook, turning occasionally, until the beed is lightly charred
6 Transfer the seared beef onto a plate and repeat the process with the remaining beef
7 Garnish with thinly sliced green onions and white sesame seeds
8 Serve the beef bulgogi with rice, noodles or vegetables
