In a bowl (or Ziplock bag), combine the pear, garlic, ginger, soy sauce, gochugaru, sugar, and sesame oil.
Add the meat to the marinade and coat thoroughly.
Let the meat sit at room temperature for 30 minutes or refrigerate for several hours.
Heat the olive oil in an iron skillet over medium-high heat. Add the meat and cook until the liquid is absorbed and the meat becomes caramelized with crisp edges, tossing occasionally.
Serve it hot and top with sliced scallions and sesame seeds. Enjoy it!
- 700 g of beef
- 1/2 pear
- 2 tbsp. soy sauce
- 2 tbsp. sesame oil
- 3 cloves garlic
- 1 tbsp. grated fresh ginger
- 1 tbsp. Korean chili paste (gochugaru)
- 2 tbsp. brown sugar
- 1 tbsp. olive oil
- 1 spring onion
- Sesame seeds