Bulgogi (Korean Marinated Beef)

Mix all the marinade ingredients. Grate the pear with a grater or blender.

~5 min

Why: The pear's enzymes tenderize the meat and give a deeper sweetness than sugar — half of bulgogi's flavor is the pear.

Pour the marinade over the beef and massage it in. Marinate 30 minutes (15 if you're in a hurry). Add the onion and green onion too.

~3 min

Heat the pan thoroughly (just short of smoking), then spread the meat out in a wide layer and sear.

~5 min

Watch out: Dump it all in at once and the meat releases water — you get 'boiled bulgogi'. Cook in 2 batches. This is the number one cause of failure.

When the liquid cooks off and the edges caramelize slightly, it's done. Finish with a half-turn drizzle of sesame oil and toasted sesame seeds.

~5 min