Bulgogi — literally "fire meat" — is Korea's most famous beef dish, and for good reason. Paper-thin slices of beef are steeped in a sweet garlicky soy marinade with grated nashi pear, then seared hard and fast until the edges caramelise.
The result is tender, juicy and packed with that irresistible sweet-savoury flavour that makes Korean barbecue so addictive. The pear does double duty, tenderising the meat while adding a subtle fruitiness you can't quite place but would miss if it were gone.
The only trick at home is slicing the beef thinly — 20 minutes in the freezer firms it up beautifully — and cooking it in batches so it sears rather than stews. From there it's minutes to the table.
