Beef Bulgogi

• 12 lb flank steak, trimmed and sliced against the grain into 3mm strips
• 21/2 Asian pear, peeled and finely grated
• 31/3 cup low-sodium soy sauce
• 42 tbsp toasted sesame oil
• 51 1/2 tbsp brown sugar
• 65 cloves garlic, finely grated
• 71 tbsp fresh ginger, finely grated
• 81 tbsp gochujang
• 91/2 tsp ground black pepper
• 101 tbsp avocado oil
• 111 tbsp toasted sesame seeds
• 124 scallions, thinly sliced on the bias

1. 1

   Place the flank steak in the freezer for 20 minutes before cutting; firm beef lets you shave precise 3mm slices across the grain instead of tearing it.

2. 2

   Whisk the grated pear, soy sauce, sesame oil, brown sugar, garlic, ginger, gochujang, and black pepper together in a wide bowl until the sugar dissolves completely.

3. 3

   Toss the sliced beef into the marinade, massaging the liquid into every fold of meat so no dry patches remain. Cover and chill for at least 30 minutes and no more than 4 hours; past that the pear enzymes start turning the muscle fibers mushy.

4. 4

   Set a cast-iron grill pan or outdoor grill grates over high heat until wisps of smoke appear, then brush with avocado oil.

5. 5

   Remove the beef from the marinade in handfuls, letting excess liquid drip off back into the bowl before laying strips down in a single uncrowded layer; overcrowding steams the meat instead of grilling it.

6. 6

   Grill untouched for 90 seconds until the edges caramelize and pick up dark char marks, flip once, and cook for another 60 seconds before pulling immediately to a tray.

7. 7

   Repeat in batches until all meat is cooked, letting each batch rest 3 minutes so juices redistribute back into the fibers.

8. 8

   Toss the warm steak with toasted sesame seeds and sliced scallions to distribute the crisp aromatics evenly before packing into meal containers.

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