Bulgogi (Korean Marinated Beef)

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RECIPE DATA

TITLE: Bulgogi (Korean Marinated Beef)
SERVES: 3
PREP: 15 min
TOTAL: 30 min

INGREDIENTS
1 nashi pear, quartered
1 small onion
8 cloves garlic
20 g (about 2½ tbsp finely chopped) ginger
⅓ cup (80 ml) soy sauce
2 tbsp honey
2 tbsp mirin or rice wine
1 tbsp sesame oil + 1 tbsp sesame seeds
1 tsp black pepper
700 g (about 4⅓ cups pieces) beef scotch fillet, shaved thin (ask butcher)
4 spring onions
rice, lettuce, ssamjang, kimchi

STEPS
1. Put pear, onion, garlic, ginger in the bowl. Purée.
TM SETTINGS: 20 sec / speed 8
2. Add soy, honey, mirin, sesame oil, pepper. Mix.
TM SETTINGS: 10 sec / speed 4
3. Pour over beef and spring onion, marinate 30 min to overnight.
4. Sear in batches on a very hot pan or barbecue plate, 1–2 min, until caramelised. Serve with rice, lettuce wraps, ssamjang, kimchi.
5. Portion & store: makes ~3 adult portions (~180 g beef + rice); a kid portion is half. Eat straight away. Fridge 2 days cooked; freezer 3 months raw in marinade.

NOTES
Portion size: ~180 g beef + rice
Batch note: One meal for 2 adults + 2 kids; eat fresh. Marinade blended in the bowl with nashi pear; beef seared in a pan or on the barbecue.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 2 days cooked
Freezer life: 3 months raw in marinade

SOURCE: https://thermomix-workbook.pages.dev/recipes/bulgogi-korean-marinated-beef/