Beef Bulgogi

Method

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1. 1Put the beef in the freezer for 40-60 minutes until firm. With a sharp knife, slice it across the grain 2-3 mm thin; partly frozen meat is much easier to slice thinly.
2. 2In a large bowl, mix the grated pear, soy sauce, sugar, garlic, ginger, sesame oil and pepper until the sugar dissolves.
3. 3Add the beef and onion and massage the marinade in by hand. Refrigerate for at least 1 hour, ideally 4 hours.
4. 4Heat a cast-iron or heavy wide pan with the sunflower oil over high heat until it just starts to smoke.
5. 5Lift the beef out of the marinade, letting the excess drip off, and cook it in 2-3 batches in a single layer. Give each batch 2-3 minutes, tossing, until the edges caramelize and no pink remains.
6. 6Add the scallions to the last batch and toss for 30 seconds, then return all the beef to the pan and mix.
7. 7Sprinkle with sesame seeds and serve with rice and kimchi, or wrap in lettuce leaves.