Bulgogi (Korean Marinated Beef)

Ingredients

• 1 1/3 lbbeef sirloin, sliced as thinly as you can manage
• 1/2Korean pear, peeled and coarsely grated; a firm nashi or a ripe conference pear also works
• 1onion, half grated, half sliced
• 4 clovegarlic, minced
• 1/4 cupsoy sauce
• 1 1/2 tbspcaster sugar
• 1 tbspsesame oil
• 1/2 tspblack pepper, freshly ground
• 3spring onions, cut into 4 cm lengths
• 1 tbsptoasted sesame seeds
• 1 tbspvegetable oil

Method

1. 1

   Firm the beef in the freezer for 20 minutes, then slice it across the grain as thinly as you can hold the knife to. Aim for pieces you could almost see through.

2. 2

   Stir the grated pear, grated onion, garlic, soy sauce, sugar, sesame oil and black pepper together in a large bowl until the sugar has dissolved.

3. 3

   Turn the beef through the marinade with your hands until every slice is coated, then leave it for at least 30 minutes at room temperature. Overnight in the fridge is better still.

4. 4

   Get a wide frying pan or griddle very hot and add the vegetable oil. Lay in a single layer of beef with the sliced onion and leave it alone for a minute so it catches, then toss for another minute. Cook the rest the same way rather than crowding the pan.

5. 5

   Return all the beef to the pan, throw in the spring onions and toss for 30 seconds so they soften but keep their bite. Scatter with sesame seeds and serve straight away with rice.