Bulgogi

Ingredients

• 800 g beef ribeye or sirloin, thinly sliced against grain (3 mm)
• 60 ml soy sauce
• 30 ml mirin
• 30 ml sesame oil
• 20 ml rice vinegar
• 8 garlic cloves, minced
• 15 g ginger, minced
• 3 g white pepper
• 2 g kosher salt
• 30 g white onion, thinly sliced
• 2 g sugar
• 2 green onions, cut into 2 cm lengths
• 3 g toasted sesame seeds

Method

1. 1
   Whisk together soy sauce, mirin, sesame oil, rice vinegar, minced garlic, minced ginger, white pepper, salt, and sugar; fold in onion and green onion.
2. 2
   Layer beef slices in non-reactive container; pour marinade over, separating layers gently; cover and refrigerate minimum 4 hours, up to 24 hours.
3. 3
   Remove bulgogi from refrigerator 15 minutes before cooking; bring to room temperature.
4. 4
   Heat heavy skillet or grill pan to high heat until smoking; working in batches, arrange beef slices in single layer (do not overlap).
5. 5
   Sear 1–2 minutes per side without moving (allow caramelization); transfer to platter as each batch finishes.
6. 6
   Pour any remaining marinade into hot pan and reduce 30 seconds; drizzle over beef; garnish with sesame seeds and serve immediately with rice and banchan.