ingredients

• 2 tablespoons of soy sauce
• 2 - 3 cloves of garlic
• 1 Asian or Bosc pear
• 1 tablespoon of brown sugar
• 2 carrots
• 2 scallions
• half an onion
• 1.5 pounds of boneless rib eye

prep

• The marinade: Puree the pear in a food processor. Mince the garlic. Mix the soy sauce, the pureed pear and minced garlic in a mixing bowl. Add in sugar to taste. It should taste good on its own. Salty from soy sauce but not too salty. Sweet from pear and sugar but not too sweet. And garlicy but not too garlicly.
• The veggies: Cut the carrots, scallions, and onions into thin slices. Julienne them if you wanna get fancy.
• The beef: Cut the beef into bite sized pieces. Cut against the grain of the beef to make it less chewy.
• Mix everything together in the mixing bowl. You can use two spoons or your hands.
• Let rest for about 12 hours or overnight.

cook

• Heat up a pan really hot. Place the beef down and hear it sizzle. The fire should be hot enough to caramelize and create golden crust without burning the marinade. You're looking for a brown glaze on each side. You'll know it when you see it.
• Serve with rice, kimchi, lettuce wraps, soju, and beers.