Thin-sliced ribeye soaks up a marinade built from grated Asian pear, garlic, ginger, and a touch of brown sugar, tenderizing the meat while adding that deep sweet-savory backbone bulgogi is known for. A hot skillet does the real work here, charring the edges and caramelizing the sugars in just a couple of minutes per batch so you get those signature crisp, lacy bits alongside juicy, tender beef. Scallions cook right alongside the meat, going soft and slightly blistered, and a sprinkle of sesame seeds adds a final nutty crunch before it all lands over steamed white rice. It's a fast, high-heat dinner that comes together in under an hour once the beef has had its time to marinate. This version is a great fit for a gluten free table, letting you enjoy the same smoky, caramelized flavor without any second-guessing.
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In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, grated pear, minced garlic, grated ginger, and black pepper until the sugar dissolves.
Add the thinly sliced beef and scallions to the marinade and toss to coat every piece evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
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