Ingredients:

  • 1.5 lbs Ribeye or Top Sirloin, partially frozen and thinly sliced
  • 1 tbsp vegetable oil
  • 4 tbsp Gochujang (Korean red chili paste)
  • 3 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 3 tbsp brown sugar or honey
  • 1/2 cup grated Asian pear
  • 4 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp Gochugaru (Korean red chili flakes)
  • 1 tbsp rice wine or Mirin
  • 3 stalks green onions, sliced diagonally
  • 1 tbsp toasted sesame seeds
  • Fresh red chilies, thinly sliced (optional)

Instructions:

  1. Place the beef in the freezer for 30–45 minutes until firm. Slice the beef across the grain into paper-thin ribbons about 1/8th inch thick.
  2. In a large bowl, whisk together the gochujang, soy sauce, grated pear, garlic, ginger, sesame oil, sugar, and gochugaru until smooth. Add the beef and coat thoroughly. Marinate for at least 60 minutes in the refrigerator.
  3. Heat a cast iron skillet over medium-high heat until wispy-smoke appears. Add oil and sear the beef in small batches for 1–2 minutes per side until edges are charred and sauce is sticky.
  4. Toss the beef with half of the green onions for 30 seconds. Transfer to a platter and garnish with remaining green onions, sesame seeds, and sliced chilies.