Beef Bulgogi

Step 1

If your beef is thicker than 1/8 inch, place it on a cutting board and use a sharp knife to slice against the grain into thin pieces about 1/8 inch thick, like slicing deli meat.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 3

Mince the ginger until it looks like the garlic, small enough to blend into the marinade.

Step 4

Slice the scallions crosswise into thin rings, cutting straight down perpendicular to the length of the stalk.

Step 5

Pour the soy sauce, brown sugar, and sesame oil into a large bowl and whisk together until the sugar dissolves, about 30 seconds.

Step 6

Add the minced garlic, minced ginger, and sliced beef to the bowl and stir with a spoon or your hands until every piece is coated with the marinade.

Step 7

Let the beef sit in the marinade at room temperature for 15 minutes so the flavors soak in.

Step 8

Heat a large skillet or wok over medium-high heat for 1 minute until the surface is very hot.

Step 9

Pour the beef and all its marinade into the hot skillet and listen for an immediate sizzle; if it doesn't sizzle loudly, wait 30 more seconds for the pan to heat fully.

Step 10

Stir the beef constantly with a wooden spoon or spatula for 5 to 7 minutes, scraping the bottom of the pan, until the beef is browned on all sides and no longer pink inside.

Step 11

Taste a small piece of beef; it should be tender and have a sweet, savory flavor with slightly caramelized edges.

Step 12

Slide the beef and any remaining sauce onto a serving plate or into a bowl.

Step 13

Scatter the sliced scallions over the top of the beef.