Korean Beef Bulgogi

Ingredients:

700 gr boneless rib eye steak
1/2 small pear, peeled and coarsely grated
60 ml soy sauce
2 tbsp brown sugar
2 tbsp sesame oil
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 tbsp red pepper paste
2 tbsp vegetable oil, divided
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds

Directions:

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 6-7 millimeter thick slices.
Combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and red pepper paste. Combine soy sauce mixture and steak; marinate for at least 2 hours to overnight.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until cooked through, about 2-3 minutes per side. Repeat with remaining oil and steak.

Serve immediately, garnish with green onions and sesame seeds.

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