Description

Ingredients

• 🥩 600 g ribeye or sirloin, thin sliced (1.32 lb)
• 🧅 120 g onion, thin sliced (1 cup / 4.2 oz)
• 🧄 12 g garlic, grated (4 cloves / 0.4 oz)
• 🫚 8 g ginger, grated (1 tbsp / 0.28 oz)
• 🍐 150 g ripe pear, grated (1 cup / 5.3 oz)
• 🥣 60 ml soy sauce (¼ cup / 2 fl oz)
• 🍯 25 ml honey or brown sugar syrup (1 tbsp plus 2 tsp / 0.85 fl oz)
• 🍶 30 ml mirin or rice wine (2 tbsp / 1 fl oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
• ⚫ 1 g black pepper (¼ tsp / 0.04 oz)
• 🫒 20 ml neutral oil, divided (1 tbsp plus 1 tsp / 0.7 fl oz)
• 🍚 300 g short grain rice (1½ cups / 10.6 oz)
• 💧 450 ml water for rice (1⅞ cups / 15 fl oz)
• 🧅 80 g scallions, cut into 5 cm pieces (⅔ cup / 2.8 oz)
• 🧂 4 g fine sea salt, divided (⅔ tsp / 0.14 oz)
• 🥒 200 g cucumber, thin sliced (2 cups / 7 oz)
• 🍋 15 ml lemon juice (1 tbsp / ½ fl oz)
• 🍶 10 ml rice vinegar (2 tsp / 0.34 fl oz)
• 🌶️ 2 g gochugaru, optional (1 tsp / 0.07 oz)

Preparation

• 1 Cook the rice
  Rinse rice until the water runs mostly clear, then cook with 450 ml water in a pot or rice cooker, rest covered 10 minutes, then fluff. 🍚
• 2 Make the bulgogi marinade
  Whisk grated pear, soy sauce, honey, mirin, sesame oil, garlic, ginger, sesame seeds, and black pepper until smooth and glossy. 🥣
• 3 Marinate the beef fast
  Add sliced beef and onion to the marinade, toss well, then chill 20 minutes, do not go longer than 60 minutes or it can turn too soft. 🥩
• 4 Char the scallions
  Heat a large skillet 28 cm (11 in) over medium high for 2 minutes, add 10 ml oil, add scallions and a pinch of salt, char 2–3 minutes until blistered, remove to a plate. 🔥
• 5 Sear the bulgogi properly
  Raise heat to high, add remaining 10 ml oil, lay beef in a single layer, sear 90 seconds without moving so it caramelizes. 🔥
• 6 Finish the glaze
  Flip and cook 60–90 seconds more, then pour in any remaining marinade and bubble 30–45 seconds until glossy and clinging. ✨
• 7 Cucumber topping
  Toss cucumber with lemon juice, rice vinegar, gochugaru if using, and 2 g salt, rest 5 minutes to lightly pickle. 🥒
• 8 Plate like a pro
  Spoon rice into bowls, top with bulgogi, add charred scallions, finish with cucumber and extra sesame seeds. 🍽️

Total Time

⏱️ Prep: 20 min
🔥 Cook/Bake: 20 min
🛋️ Rest: 35 min
⏰ Total: 75 min

Nutritional Value

Advice

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