Korean Pear-and-Onion Skillet Beef Bulgogi

Place 450 g thinly sliced raw beef in a dedicated meat bowl using separate utensils. On a clean board grate 120 g pear and 60 g onion, mince four garlic cloves, 1 tsp ginger, one scallion and slice 30 g carrot.

Mix pear, onion, garlic, ginger, scallion, 30 ml soy sauce, 24 g brown sugar, 15 ml sesame oil and 1/8 tsp pepper in a bowl until the sugar dissolves.

Coat the beef and 30 g carrot with marinade, cover and marinate in the refrigerator at or below 4°C (40°F) for 30 minutes, never on the counter.

Preheat a large skillet over medium-high heat and add half of the 15 ml cooking oil. Add half the beef and its marinade in a loose layer, stirring and turning for 3–5 minutes until the meat is thoroughly cooked and no raw meat remains.

Transfer the first batch to a clean plate, then cook the rest with remaining oil for another 3–5 minutes. Do not keep raw-beef marinade as an uncooked sauce; boil any marinade used in the skillet thoroughly.

Combine the cooked batches and heat together another minute until evenly hot. Divide into three portions, using clean serving utensils rather than tools that touched raw beef.