불고기Bulgogi

• 500 gbeef ribeye or sirloin, sliced paper-thin 소고기 불고기감
• ½Asian pear or 1 small apple, grated 배
• 4 tbspsoy sauce 간장
• 1½ tbspsugar 설탕
• 1 tbsprice syrup or honey 물엿·꿀
• 1 tbspminced garlic 다진 마늘
• 1 tbspsesame oil 참기름
• black pepper 후추
• 1onion, sliced 양파
• 2spring onions, cut in 4 cm lengths 대파
• 4mushrooms, sliced (optional) 버섯

Method

1. Mix the grated pear, soy sauce, sugar, syrup, garlic, sesame oil and pepper.
2. Add the beef, onion and mushrooms and massage the marinade in. Rest at least 30 minutes, or overnight in the fridge.
3. Heat a wide pan or grill pan until very hot.
4. Cook the beef in batches, spreading it out, for 2 to 3 minutes until caramelised at the edges. Add the spring onion at the end.
5. Serve with rice and lettuce leaves for wrapping.

Cook's note

A crowded pan steams the meat; cook in small batches for real bulgogi.