Ingredients

• 600 g boneless beef ribeye or sirloin
• 150 g Korean pear
• 1 onion
• 6 cloves garlic
• 1 tsp fresh ginger
• 5 tbsp Korean soy sauce
• 2 tbsp sugar
• 2 tbsp rice wine
• 2 tbsp toasted sesame oil
• ½ tsp ground black pepper
• 3 stalks spring onions
• 1 tbsp neutral cooking oil
• 1 tbsp toasted sesame seeds
• 1 head red leaf lettuce
• 4 tbsp ssamjang

Method

1. 01
   Firm the beef Wrap the beef tightly and put it in the freezer for thirty minutes so it firms up and becomes easy to slice thinly.
2. 02
   Slice the beef Slice the firm beef against the grain into very thin slices, about as thin as a coin, and put them in a large bowl.
3. 03
   Make the marinade In a separate bowl, grate the pear and one quarter of the onion, then stir in the garlic, ginger, soy sauce, sugar, rice wine, sesame oil and black pepper until the sugar dissolves.
4. 04
   Marinate the beef Pour the marinade over the beef, add the sliced onion and spring onion pieces, mix well with your hands, cover and refrigerate for one hour.
5. 05
   Prepare the lettuce While the beef marinates, wash the lettuce leaves, pat them dry and arrange them on a plate with a small bowl of ssamjang.
6. 06
   Heat the pan Put a large heavy frying pan or cast iron griddle over high heat with the cooking oil and let it get very hot for about two minutes.
7. 07
   Sear the first batch Lift about one third of the beef out of the marinade, shake off the excess, and spread it in a single layer in the pan, then cook, tossing once or twice, for about three minutes until browned at the edges.
8. 08
   Cook the remaining batches Move the cooked beef to a serving plate and cook the rest of the beef the same way in two more batches, about three minutes each.
9. 09
   Garnish and serve Scatter the toasted sesame seeds and sliced spring onion over the beef and serve hot with steamed rice, the lettuce leaves and ssamjang, wrapping a little beef and rice in each leaf.