Bulgogi with Steamed Rice and Banchan

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Soy-Sesame Bulgogi

1. In a large bowl, whisk together 5 tablespoons soy sauce, 2 tablespoons sesame oil, 1½ tablespoons sugar, ½ teaspoon black pepper, the grated Asian pear half, 5 minced garlic cloves, and 1 teaspoon grated ginger until the sugar dissolves. 5 min
2. Add the 1½ pounds of thinly sliced ribeye and the sliced scallion whites to the marinade, toss well to coat, and let marinate for at least 20 minutes at room temperature (or up to 8 hours refrigerated). 20 min
3. Heat 1 tablespoon neutral oil in a large cast-iron or stainless skillet over high heat until the oil just begins to smoke. 2 min
4. Timing-sensitive step. Working in two batches, spread the marinated beef in a single layer and cook undisturbed for 1½ minutes, then stir-fry for another 1–2 minutes until the edges are caramelized and the beef is just cooked through; repeat with the second batch. 7 min
5. Transfer the bulgogi to a serving platter, scatter the scallion greens and 1 tablespoon toasted sesame seeds over the top, and serve immediately. 2 min

Steamed Short-Grain White Ricebase

1. Rinse 2 cups short-grain white rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs clear, about 1–2 minutes. 3 min
2. Combine the rinsed rice and 2½ cups water in a medium saucepan, bring to a boil over high heat, then immediately reduce heat to the lowest setting, cover tightly, and cook for 15 minutes. 18 min
3. Remove the pan from heat and let the rice steam, still covered, for 10 minutes — do not lift the lid. 10 min
4. Uncover, fluff the rice gently with a rice paddle or fork, and serve.

Garlicky Cucumber Banchanside

1. Thinly slice all 4 Persian cucumbers into rounds and toss with 1 teaspoon kosher salt in a colander; let sit for 10 minutes to draw out moisture. 3 min
2. After 10 minutes, squeeze the cucumbers firmly with your hands to expel as much liquid as possible, then transfer to a mixing bowl. 10 min
3. Add 2 minced garlic cloves, 1 teaspoon gochugaru, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and ½ teaspoon sugar to the bowl and toss everything together until the cucumbers are evenly coated. 3 min
4. Sprinkle 1 teaspoon toasted sesame seeds over the banchan and serve chilled or at room temperature alongside the bulgogi.