Ingredients
- •2 lbs ribeye or sirloin, sliced 1/8-inch thin
- •1 Asian pear, peeled and grated
- •½ cup soy sauce
- •¼ cup brown sugar
- •3 tbsp sesame oil
- •6 cloves garlic, minced
- •2 tbsp rice wine (mirin)
- •2 tbsp gochugaru (Korean red pepper flakes)
- •1 tbsp grated fresh ginger
- •4 green onions, sliced
- •2 tbsp toasted sesame seeds
- •2 tbsp vegetable oil for searing
- •For serving: lettuce leaves, steamed rice, kimchi, ssamjang
Instructions
Partially freeze beef for 30 min, then slice against the grain into 1/8-inch thin pieces
In a large bowl, combine grated Asian pear, soy sauce, brown sugar, sesame oil, garlic, rice wine, gochugaru, and ginger
Add sliced beef and massage marinade into meat
Cover and refrigerate for at least 4 h or overnight for best flavor
Preheat sous vide water bath to 132°F (56°C)
Transfer beef and marinade to vacuum bags or zip-top bags
Vacuum seal or use water displacement method
Cook for 3 h
Remove beef from bags, reserving marinade
Pat beef dry with paper towels
Heat vegetable oil in a large cast iron skillet or wok over highest heat
Working in batches to avoid crowding, sear beef for 30–60 sec per side until caramelized
Transfer to serving platter and sprinkle with green onions and sesame seeds
Drizzle with reserved marinade if desired
Serve with lettuce leaves for wrapping, steamed rice, kimchi, and ssamjang
Notes
- •The Asian pear is key - it tenderizes and adds authentic sweet flavor
- •Don't skip the overnight marinade for deepest flavor
- •Sear in small batches over very high heat for best caramelization
- •Leftovers are excellent in fried rice or bibimbap