Korean Barbecued Beef (Bul-kogi)

Bul-kogi is best cooked with charcoal because charcoal keeps its temperature stable and its heat can penetrate the deep inside of meat to preserve the warmth longer.

 Also, it is important to massage the meat with the edge of knife, such that the meat becomes soft and the sauce can easily smear into the layers of meat.

Beef meat itself is, in fact, very tough; therefore, pears are often added to the sauce as their enzymes can break proteins and fats. Hence, the meat becomes softer. 
Then, the meat is further mixed with soy sauce, sugar, sesame oil, garlic, and other ingredients. Finally, the meats is cooked with charcoal fire and you can enjoy Bul-kogi.

Beef (sirloin, lean)  :  1.1 lb (500 g)
Pear  :  1/2
Green onion  :  2 stalks
Garlic  :  6 cloves
Soy sauce  :  4 tbs
Sugar  :  2 tbs
Sesame oil  :  1 tb
Rice wine, refined  :  1 tb
Sesame seed, roasted  :  1 ts
Pepper

1. Cut the beef into 1/5 inch-thick slices. Score them closely on both sides of each piece.

2. Grate the pear. Chop the garlic and green onion finely.
   
3. Combine all the ingredients well except the beef.
   
4. Apply the marinade to the beef slices one by one.
   
5. Marinate them at room temperature for about 2 hours, or longer if the meat is tough.
   
6. The best taste is achieved when it is grilled on a charcoal. You can also cook it on skillet or broiler.