Bulgogi

Bulgogi means fire meat, and the name goes back to the Goguryeo kingdom, where beef was skewered and grilled over open flames more than a thousand years ago. The royal court refined it into the soy-marinated wonder Koreans grill today, and it became the first Korean dish many people outside Korea fall for. The secret is a sweet marinade built on soy, garlic, and grated Asian pear, which tenderizes the beef as naturally as any store-bought tenderizer.

Caramelized edges and a whisper of pear sweetness

Sliced thin and seared over high heat, bulgogi comes out glossy and caramelized, with a salty-sweet flavor and edges that char just enough to turn smoky. The pear melts into the background, leaving only tenderness and a faint fruitiness that keeps you reaching for more. It cooks in minutes, so the pan should be screaming hot and the batches small. Serve it over rice or wrapped in lettuce with ssamjang, and make extra, because it has a way of disappearing before dinner even starts.

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