Korean Bulgogi with Marinated Ribeye and Pear Puree

Ingredients

• 300 g ribeye steak
• 3 tablespoons soy sauce
• 2 garlic cloves
• 1/2 cup Korean pear
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper(optional)
• 1 stalk green onion(optional)
• 1 tablespoon vegetable oil

Instructions

1. 1

   Trim any excess fat from the ribeye and freeze for 15 minutes to make slicing easier; then slice thinly (about 2 mm) across the grain.

2. 2

   In a bowl combine soy sauce, minced garlic, pear puree, brown sugar, sesame oil, and black pepper; whisk until sugar dissolves.

3. 3

   Add the sliced ribeye to the marinade, toss to coat, and let sit at room temperature for 20 minutes while you prepare the grill.

4. 4

   Preheat a grill or grill pan over high heat and brush with vegetable oil.

5. 5

   Cook the marinated ribeye in a single layer for 2‑3 minutes per side, until caramelized and just cooked through.

6. 6

   Transfer to a serving plate, garnish with sliced green onion and serve immediately with the remaining pear puree on the side.