Korean BBQ Beef (Pul-Kogi)

Recipe View In a large resealable plastic bag or a non-reactive bowl, combine the thinly sliced beef with the minced garlic, grated Asian pear, sliced green onions, soy sauce, sugar, sesame oil, rice wine, toasted sesame seeds, minced ginger, and black pepper. Ensure the beef is well-coated with the marinade.

Recipe View Seal the bag or cover the bowl tightly. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the beef to tenderize. (Marinating time: 2-12 hours)

Recipe View Preheat your grill to medium-high heat or preheat the oven's broiler. If broiling, position the oven rack about 6 inches from the heat source. Lightly oil the grill grates or a broiler pan to prevent sticking.

Recipe View Remove the beef from the marinade, allowing any excess to drip off. Arrange the beef in a single layer on the preheated grill or broiler pan.

Recipe View Cook the beef, turning occasionally, until it is nicely browned and cooked through. This will take approximately 2-4 minutes per side, depending on the thickness of the slices and the heat of your grill or broiler. Be careful not to overcook, as the beef can become tough. (Cooking time: 4-8 minutes)

Recipe View Remove the cooked beef from the grill or broiler and serve immediately over a bed of steamed white rice. Garnish with additional toasted sesame seeds and thinly sliced green onions, if desired.