Korean BBQ Beef (Bulgogi)

Ingredients (serves 4):

• 10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
• 600 g beef sirloin or rib-eye, thinly sliced (about 2 mm thick)
• 1/2 Asian pear, grated (or 1 tbsp kiwi, grated)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine (mirin or sake)
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 small onion, thinly sliced
• 2 green onions, cut into 5 cm pieces
• 1 carrot, julienned (optional)
• 1 tsp toasted sesame seeds (for garnish)
• Lettuce leaves (for wrapping)
• Cooked rice (for serving)
• Kimchi (for serving)

Method:

1. Marinate the beef: In a large bowl, combine BBQ tea seasoning, soy sauce, sesame oil, rice wine, brown sugar, garlic, ginger, and grated pear. Add sliced beef and mix well. Cover and refrigerate for at least 1 hour (overnight for best results).
2. Prepare vegetables: Add sliced onion, green onions, and carrot to the marinated beef. Mix gently.
3. Cook the beef: Heat a grill pan or skillet over high heat. Add beef mixture in batches, spreading into a single layer. Grill for 2-3 minutes per side until caramelized and cooked through.
4. Garnish and serve: Sprinkle with sesame seeds. Serve immediately with lettuce leaves, rice, and kimchi.

Chef's Notes:

• The grated pear (or kiwi) naturally tenderizes the meat and adds a subtle sweetness.
• For an authentic touch, cook at the table on a portable grill.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated quickly in a hot pan.
• Try serving with ssamjang (Korean dipping sauce) for extra flavor.