Serves 6 to 8
3 pounds beef ribeye (or pork tenderloin)
¼ medium Asian pear
1 medium onion
2 bunches scallions
1 head garlic
2-inch-piece ginger
6 garlic cloves
4 Korean peppers (or serranos)
3 tablespoons soy sauce
2 tablespoons mirin
3 tablespoons brown sugar
1½ tablespoons sesame oil
2 teaspoons freshly ground pepper
1 tablespoon sesame seeds (toasted)
⅓ cup gochujan (Korean red chile paste; only if using pork)
To serve: Lettuce leaves (red or green leaf) + fresh toppings + rice (optional) + assorted banchan
Pairing 312 Urban Wheat (Goose Island) is the perfect choice to cool the palate after the fire of the bulgogi.