This is a sweet, barbecued Korean beef dish that is typically made with boneless short rib or rib eye. It can also be made with ground beef or pork for a faster weeknight meal.
Sauce
- ½–1 onion, puréed
- ¾ cup puréed pear
- 4–6 cloves garlic, puréed
- 1 tbsp puréed ginger
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 4 tbsp soy sauce
- 1 tbsp gochugaru
- 2 tbsp brown sugar
- ½ tsp MSG
- Salt and pepper
Stir everything together. Taste and adjust.
Beef
- 1 kg thinly sliced rib eye or short rib, or ground beef or a beef and pork blend
- 500 g mushrooms, thinly sliced
- 200 g carrot, grated
For sliced meat, toss it with half the sauce and marinate in the fridge for 1–12 hours. Sear in a very hot pan in batches, without crowding, until charred at the edges, 1–2 minutes a side. Cook the mushrooms and carrot in the same pan until the mushrooms brown, then return the meat with the rest of the sauce and toss until glossy.
For ground meat, brown it in a hot pan, breaking it up, until crisp in spots. Add the mushrooms and carrot and cook until their liquid has evaporated. Add the sauce and simmer until it thickens and coats the meat, about 5 minutes.
To serve
Rice, chopped green onion, and more toasted sesame seeds.