Korean Beef Bulgogi

Ingredients

• 1 1/2 pound flat iron steak
• 1 onion (peeled, quartered and sliced)
• 1 Asian pear (peeled, cored and chopped)
• 1 small shallot (chopped)
• 3 cloves garlic (chopped)
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon roasted sesame oil
• 1 tablespoon sugar
• 1 tablespoon gochujang ((Korean hot pepper paste))
• 1 teaspoon freshly ground black pepper
• 1 tablespoon canola or vegetable oil
• 2 green onions (chopped)
• Sesame seeds (, for serving)
• White rice (, for serving)

Instructions

1. 1

   Wrap the flat iron steak in plastic wrap and freeze for 1-2 hours to firm up.

2. 2

   Thinly slice the flat iron steak across the grain into about 1/8-inch slices. Place the beef and chopped onion in a gallon freezer bag or a large bowl and set aside.

3. 3

   In a food processor, combine the Asian pear, shallot, garlic and grated ginger until smooth. Add the soy sauce, sesame oil, sugar, gochujang and black pepper and pulse until combined. Pour into the gallon freezer bag or large bowl with the steak and onions and mix to combine. Refrigerate for 30 minutes up to overnight.

4. 4

   When ready to cook, preheat a cast-iron pan or large skillet over high heat and then add the oil. Add the meat, onions and marinade to the pan. Cook, stirring constantly, until the meat begins to brown and caramelize and the onions are cooked through, about 4-5 minutes.

5. 5

   Garnish with chopped green onion and sesame seeds. Serve with rice, kimchi, Korean pickled cucumbers and Korean glazed potatoes.