Bulgogi with Rice

Grate the pear (or apple) on a fine grater and mix it in a bowl with the soy sauce, sugar, minced garlic, sesame oil and black pepper until you have a smooth marinade.

Slice the beef thinly (2-3 mm) across the grain, add it to the marinade, mix well with your hands and let it sit for 20-30 minutes at room temperature (or up to 2 hours in the fridge for a deeper flavor).

Cut the onion into half-rings, slice the carrot into thin strips, and cut the scallions into 3-4 cm pieces.

Heat a skillet or wok over high heat with no oil, add the meat in a single layer in small batches and sear for 2-3 minutes per batch, without overcrowding the pan, so the edges caramelize slightly rather than stew.

Add the onion and carrot to the seared meat and cook for another 2-3 minutes over high heat, stirring, until the vegetables are soft but still a bit crisp.

Before serving, stir in half of the scallions, spoon the hot bulgogi over cooked rice, and sprinkle with sesame seeds and the remaining scallions.