Description

Ingredients

• 🥩 600 g ribeye or sirloin, thin sliced (1.32 lb) Original: 🥩 600 g ribeye or sirloin, thin sliced (1.32 lb)
• 🧅 120 g onion, thin sliced (1 cup / 4.2 oz) Original: 🧅 120 g onion, thin sliced (1 cup / 4.2 oz)
• 🧄 12 g garlic, grated (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, grated (4 cloves / 0.4 oz)
• 🫚 8 g ginger, grated (1 tbsp / 0.28 oz) Original: 🫚 8 g ginger, grated (1 tbsp / 0.28 oz)
• 🍐 150 g ripe pear, grated (1 cup / 5.3 oz) Original: 🍐 150 g ripe pear, grated (1 cup / 5.3 oz)
• 🥣 60 ml soy sauce (¼ cup / 2 fl oz) glutensoy Original: 🥣 60 ml soy sauce (¼ cup / 2 fl oz)
• 🍯 25 ml honey or brown sugar syrup (1 tbsp plus 2 tsp / 0.85 fl oz) Original: 🍯 25 ml honey or brown sugar syrup (1 tbsp plus 2 tsp / 0.85 fl oz)
• 🍶 30 ml mirin or rice wine (2 tbsp / 1 fl oz) Original: 🍶 30 ml mirin or rice wine (2 tbsp / 1 fl oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz) sesame Original: 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
• ⚫ 1 g black pepper (¼ tsp / 0.04 oz) Original: ⚫ 1 g black pepper (¼ tsp / 0.04 oz)
• 🫒 20 ml neutral oil, divided (1 tbsp plus 1 tsp / 0.7 fl oz) Original: 🫒 20 ml neutral oil, divided (1 tbsp plus 1 tsp / 0.7 fl oz)
• 🍚 300 g short grain rice (1½ cups / 10.6 oz) Original: 🍚 300 g short grain rice (1½ cups / 10.6 oz)
• 💧 450 ml water for rice (1⅞ cups / 15 fl oz) Original: 💧 450 ml water for rice (1⅞ cups / 15 fl oz)
• 🧅 80 g scallions, cut into 5 cm pieces (⅔ cup / 2.8 oz) Original: 🧅 80 g scallions, cut into 5 cm pieces (⅔ cup / 2.8 oz)
• 🧂 4 g fine sea salt, divided (⅔ tsp / 0.14 oz) Original: 🧂 4 g fine sea salt, divided (⅔ tsp / 0.14 oz)
• 🥒 200 g cucumber, thin sliced (2 cups / 7 oz) Original: 🥒 200 g cucumber, thin sliced (2 cups / 7 oz)
• 🍋 15 ml lemon juice (1 tbsp / ½ fl oz) Original: 🍋 15 ml lemon juice (1 tbsp / ½ fl oz)
• 🍶 10 ml rice vinegar (2 tsp / 0.34 fl oz) Original: 🍶 10 ml rice vinegar (2 tsp / 0.34 fl oz)
• 🌶️ 2 g gochugaru, optional (1 tsp / 0.07 oz) Original: 🌶️ 2 g gochugaru, optional (1 tsp / 0.07 oz)

Preparation

• Cook the rice Rinse rice until the water runs mostly clear, then cook with 450 ml water in a pot or rice cooker, rest covered 10 minutes, then fluff. 🍚
• Make the bulgogi marinade Whisk grated pear, soy sauce, honey, mirin, sesame oil, garlic, ginger, sesame seeds, and black pepper until smooth and glossy. 🥣
• Marinate the beef fast Add sliced beef and onion to the marinade, toss well, then chill 20 minutes, do not go longer than 60 minutes or it can turn too soft. 🥩
• Char the scallions Heat a large skillet 28 cm (11 in) over medium high for 2 minutes, add 10 ml oil, add scallions and a pinch of salt, char 2–3 minutes until blistered, remove to a plate. 🔥
• Sear the bulgogi properly Raise heat to high, add remaining 10 ml oil, lay beef in a single layer, sear 90 seconds without moving so it caramelizes. 🔥
• Finish the glaze Flip and cook 60–90 seconds more, then pour in any remaining marinade and bubble 30–45 seconds until glossy and clinging. ✨
• Cucumber topping Toss cucumber with lemon juice, rice vinegar, gochugaru if using, and 2 g salt, rest 5 minutes to lightly pickle. 🥒
• Plate like a pro Spoon rice into bowls, top with bulgogi, add charred scallions, finish with cucumber and extra sesame seeds. 🍽️

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