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Korean Beef Bulgogi


  1. Wrap the steak in cling film and place in the freezer for 30 minutes to firm up. Unwrap and slice across the grain into thin slices.
  2. In a medium bowl combine the pear, soy sauce, brown sugar, sesame oil, garlic, three balls of stem ginger, 2 teaspoons of the ginger syrup and sriracha sauce (or gochujang if using). Add in the steak, mix well, and marinate for at least 2 hours (or overnight), stirring occasionally.
  3. Add 1 tablespoon of vegetable oil to a cast iron griddle pan over medium-high heat. Add half of the marinated steak to the grill pan in a single layer and cook, flipping once, until the steak is charred and cooked through – this will take about 2-3 minutes per side. Repeat with the remaining 1 tablespoon vegetable oil and steak.
  4. Thinly slice the remaining 2 balls of stem ginger and spring onions.
  5. Garnish the cooked steak with the ginger slices, onions and sesame seeds, if using.