Bulgogi Korean BBQ Beef by Tanerxaydin

Ingredients

• 400g rump steak, sliced thinly
• 1 small nashi pear
• 1 medium white onion, sliced
• 3 stalks green onion, chopped
• 2 medium red bell pepper, sliced
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp gochujang
• 1 tbsp brown sugar
• 2 tbsp sake
• 1 tsp sesame oil
• 2 tsp ginger, grated
• 2 cloves garlic, minced
• 8-10 leaves lettuce leaves (for serving)
• 2 cup cooked rice (for serving)
• 1/2 cup kimchi (for serving)

Instructions

1. Blend the soy sauce, dark soy sauce, gochujang, brown sugar, sake, sesame oil, ginger, garlic, and Nashi pear in a blender until smooth.
2. Combine the sliced beef with the marinade in a bowl, ensuring the meat is evenly coated, and marinate for 30 minutes to 2 hours.
3. Heat a pan over medium-high heat with a drizzle of sesame oil; sauté the white onion and green onion for 2-3 minutes until softened.
4. Add the red bell pepper slices to the pan and cook for another 2 minutes.
5. Push the vegetables to one side of the pan and add the marinated beef, stir-frying for 3-4 minutes until fully cooked through.
6. Serve the finished beef immediately with fresh lettuce leaves, steamed rice, and kimchi.