2 pounds of boneless rib eye steak (sirloin is also good)
½ pear or apple, peeled and grated
½ cup soy sauce
3 Tbsp sesame seed oil
4 cloves of garlic, finely minced
2 Tbsp of sugar (white, brown, or honey will do)
1 Tbsp of grated ginger, or 2 tsp of dried ginger
1-2 Tbsp of gochujang (Korean red pepper paste)
2-3 green onions, thinly sliced
1-2 tsp of sesame seeds
Wrap the steak in plastic wrap or a freezer bag, and place in the freezer for about 30 minutes. Be careful not to freeze it! In a large bowl, combine fruit, soy sauce, 1 tablespoon of sesame oil, garlic, sugar, ginger, gochujang, and one of the sliced green onions. Whisk it all together until well combined. NOTE: You can use more or less gochujang to adjust the level of spice. Slice the steak into small, thin strips. Be sure to slice across the grain and keep the pieces about ¼ inch thick. Combine the steak and marinade in a freezer bag or a large bowl, cover, and marinate for at least 2 hours, although overnight is preferred. Heat a grill pan, wok, or a large skillet over medium-high heat with a tablespoon of sesame oil. Add the steak in small batches. Cook 2 to 3 minutes on each side until charred and cooked through and remove from pan. Repeat with another tablespoon of sesame oil until all the meat is cooked. Garnish with remaining green onion and sesame seeds. Enjoy with steamed rice. You may also want to make lettuce wraps with rice, bulgogi, and a little extra gochujang.
Optional:
· Replace fruit with apple juice in a pinch.
· Visit your local Korean grocery store to pick up some roasted seaweed and kimchee (spicy pickled cabbage) to complete an authentic Korean meal.