Bulgogi

Pasos

1. Rinse the rice until the water runs almost clear, then cook it with the water over low heat until fully absorbed and the grains are tender.
2. Mix the soy sauce, grated pear, crushed garlic, sesame oil, and brown sugar until you have a glossy, fragrant marinade.
3. Add the beef to the marinade, coat it well with your hands or tongs, then let it rest in the fridge until the meat looks relaxed and well steeped.
4. Thinly slice the onion while the rice rests, then fluff the rice with a fork so it stays light.
5. Heat a large skillet or wok with the neutral oil until a faint wisp of smoke appears.
6. Sear the onion over high heat until it starts browning around the edges while still retaining some crunch.
7. Add the drained beef in a thin layer and stir-fry rapidly until the slices are just browned and still juicy.
8. Pour the remaining marinade into the pan and let it reduce until it coats the meat in a dark, glossy glaze.
9. Serve immediately over the hot rice, then finish with sesame seeds for crunch and toasted flavor.