Beef Bulgogi

1Preparation

1. Mix the soy sauce, brown sugar, grated apple, garlic, ginger, sesame oil and black pepper.
2. Toss the beef slices in the marinade with the green onion until fully coated.
3. Cover the bowl and refrigerate for at least 1 hour.

2Cooking

1. Heat a wide pan over high heat with the oil for 2 minutes, then add the onion and stir for 2 minutes until softened.

   🔥 high heat⏱ 4 min timer
2. Add the beef in two batches without crowding, stirring 3–4 minutes per batch until browned and caramelized at the edges.

   🔥 high heat⏱ 7 min timer

3Serving

1. Serve right away with white rice and lettuce leaves, sprinkled with sesame seeds.
2. Wrap a piece of beef with a little rice in a lettuce leaf, the way it is eaten in Korea.

💡 Tips & common mistakes

• Do not crowd the pan; crowding releases water so the beef steams instead of browning (the common mistake).
• Freeze the beef for 30 minutes before slicing so it cuts thinly, or ask the butcher to do it.

🔁 Substitutions

• If you have no apple, use the same amount of pear, or one extra tablespoon of sugar.