How to make it
4 steps. Take it one step at a time.
Whisk together the soy sauce, brown sugar, sesame oil, minced garlic
In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated Korean pear, and black pepper until the sugar has dissolved.
Add the thinly sliced beef
Add the thinly sliced beef to the marinade. Use your hands or tongs to ensure every piece of meat is thoroughly coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
30 minHeat a large cast-iron skillet or wok
Heat a large cast-iron skillet or wok over high heat. Once smoking hot, add the beef in a single layer (work in batches if necessary to avoid crowding). Cook undisturbed for 2 minutes to get a nice sear, then toss and cook for another 1-2 minutes until cooked through.
5 minRemove from heat and garnish
Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve hot with steamed rice and lettuce wraps (ssambap).
A little kitchen wisdom
Using a Korean pear or an Asian pear is traditional as it contains enzymes that naturally tenderize the meat. If you cannot find one, a Bosc pear or even a grated kiwi works, though kiwi is much stronger and requires less marinating time.
