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Cooking Tips
- Slice the beef thinly to ensure it cooks quickly and absorbs the marinade well.
- Marinate the meat for at least 30 minutes, or overnight if possible, for deeper flavor.
- Cook the beef over high heat to get a nice caramelized crust without drying it out.
Ingredients 0/17
Why This Recipe Is So Easy To Love
Step 1
Blend the scallions, pear, dark soy sauce, sesame oil, mirin, brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes in a bowl. Once everything is combined, pour the marinade into a zip-top bag. Add the beef slices, then seal the bag after squeezing out as much air as you can. Let it marinate in the fridge for at least 8 hours, or overnight if you have the time.
Step 2
When you're ready to cook, heat up your grill to medium-high and give the grates a quick brush with oil to prevent sticking. Take the beef out of the marinade (save the marinade for later!) and grill the slices for about 3 minutes on each side, until they’re cooked through and no longer pink in the middle. Transfer the cooked beef to a serving plate.
Step 3
Pour the reserved marinade into a small saucepan, then add soy sauce, water, gochujang, a teaspoon of brown sugar, and a teaspoon of mirin. Bring everything to a boil and let it simmer for a few minutes until it thickens into a nice sauce. Drizzle this flavorful sauce over the grilled beef before serving.
