INGREDIENTS: (serves 4-6 people)

• 1.3 kg rib-eye Bulgogi beef (available at Korean grocery stores) or finely sliced rib eye
• 1/3 cup soy sauce 
• 3 tbs maesil (green plum syrup) or honey
• 2 tbs vinegar 
• 3 cloves garlic (minced)
• 1 tsp ginger paste
• 1 tsp sesame oil
• 1 tbs dark soy sauce (optional)
• 1 Korean Shingo pear or other asian pear or 1/2 cup of apple juice
• 1/3 cup water 
• 1/4 tsp MSG (optional)
• 1/4 tsp salt
• 1/4 tsp ground pepper 

Garnish: green onions, sesame seeds. 

DIRECTIONS:

• In a large bowl, combine minced garlic, ginger, sesame oil, soy sauce, dark soy sauce, vinegar and maesil.
• Blend peeled Shingo pear with 1/3 cup of water until nice and smooth. 
• Add pear mixture (or apple juice) to marinade and season to taste with salt, pepper and MSG.
• Add the beef to the marinade and make sure every slice is in contact with the marinade. 
• Let the beef marinate for at least one hour. 
• Before cooking the meat, make sure too drain well so that it won't become watery.
• In a pan on medium high heat, or a K-BBQ grill plate, add a bit of oil to grease the hot surface. 
• Add drained marinated beef and cook for 3-5 minutes or until opaque.
• Sprinkle with sesame seeds and green onions, and serve hot with rice, pickled radish, ssamjang and greens (lettuce, perilla leaves...).