Bulgogi Beef (Korean-Style Barbecue)

Ingredients

• 1/4 pound sboneless beef short ribs, slice d across the grain in 1/8-inch thick slice s
• clove sgarlic, finely crushed
• 1/4 cup grated yellow onion
• tablespoon freshly grated gingerroot
• tablespoon toasted sesame oil
• tablespoon light brown sugar, or to taste
• 1/3 cup freshly grated Asian pear
• 1/4 cup soy sauce
• tablespoon Korean red pepper flakes (gochugaru)
• 1/2 teaspoon kosher salt
• tablespoon vegetable oil, plus more for brushing skillet
• cup shot steamed rice, or as needed
• slice d green onion tops for garnish

Instructions

1. Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
2. Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
3. Season meat with salt and a drizzle of vegetable oil. Toss.
4. Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices. Chef John