How to Make Soft Beef Bulgogi

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   1. Meat and Vegetable Preparation Remove blood from the beef by rolling it in kitchen towels [00:51]. Prepare the vegetables by thinly slicing the shiitake mushrooms, carrots, onions, and green onions [01:12]. Note: wipe mushrooms with a dry towel rather than washing with water to preserve flavor [01:46]. Cut the beef into bite-sized pieces and separate each slice individually so the marinade can penetrate evenly [02:54].

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   2. Marinating the Beef Perform the first seasoning by adding pear juice, sugar, and cooking wine to the beef. Mix well by hand [03:19]. Add the second layer of seasoning: soy sauce, corn syrup, minced garlic, half of the sesame oil (0.5 tbsp), and black pepper. Mix thoroughly [03:47].

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   3. Cooking the Bulgogi Preheat a large pan on high heat until very hot [04:21]. Add the marinated beef to the pan and stir-fry quickly with chopsticks on high heat [04:47]. Once the meat juices start to release, push the beef to one side and add the carrots and mushrooms to the juices to cook them first [05:03]. When the mushrooms soften, mix everything together and add the onions and green onions [05:14]. Continue stir-frying on high heat until the red color of the beef disappears, then immediately turn off the heat to keep the meat tender [05:41].

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   4. Final Touch Add the remaining 0.5 tbsp of sesame oil and another dash of black pepper, then give it a final mix [05:44]. Sprinkle with sesame seeds before serving [06:06].