Thinly slice the steak across the grain; transfer the sliced steak to a large zip-top bag or a large mixing bowl.
To the bag, add grated pear, soy sauce, garlic, gochugaru, ginger, brown sugar, and sesame oil; seal the bag and squish everything around to coat the meat completely with the marinade. Let sit at room temperature for 1 hour, OR put in the fridge for up to 8 hours.
When ready to cook, heat up 1 tablespoon vegetable oil in a grill pan or cast iron skillet set over medium-high heat.
Remove one-third of the steak slices from the marinade and add them to the hot oil in a single layer; cook for 1 to 2 minutes or until browned.
Flip over and continue to cook for 2 more minutes, or until browned with crisp edges. Stir occasionally. Cooking time will depend on the thickness of the steak.
Transfer the cooked pieces to a plate and repeat the above cooking steps with the remaining oil and steak.
Garnish with chopped green onions and sesame seeds.
Serve.
Notes
Avoid Overcrowding: Ensure the skillet isn't overcrowded to prevent the meat from steaming instead of browning. Cook the beef in batches.
Cast Iron: For the best bulgogi, use a cast iron grill pan or skillet to mimic the effect of a hot grill. Heat it well before cooking and keep batches small to prevent crowding.
Use the Freezer: A sharp knife is key to perfect thin slices of meat, but partially freezing the steak for about 20 minutes makes slicing even easier.
Storage: Transfer leftovers to an airtight container and keep refrigerated for 3 days or freeze for up to 2 months. Reheat in a skillet over medium-low heat.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Korean
Keyword: beef bulgogi, bulgogi recipe, korean bbq recipe, korean dinner