Ingredients

• 2 pound beef sirloin, thinly sliced 1/4 inch thick
• 0.5 cup soy sauce
• 0.25 cup brown sugar
• 0.5 Asian pear, grated
• 4 clove garlic, minced
• 2 tablespoon sesame oil
• 2 tablespoon rice vinegar
• 1 tablespoon gochugaru
• 2 green onions, chopped
• 2 tablespoon sesame seeds
• 1 tablespoon vegetable oil
• 0.25 teaspoon black pepper
• 1 butter lettuce, leaves separated

Steps

1. Pat the beef slices dry with paper towels and place them on a cutting board.
2. Using a meat mallet or the side of a heavy knife, gently pound each slice to an even thickness of about 1/8 inch to ensure even cooking and tenderness.
3. In a large mixing bowl, whisk together soy sauce, brown sugar, grated Asian pear, minced garlic, sesame oil, rice vinegar, gochugaru, and black pepper until the sugar is fully dissolved.
4. Add the pounded beef slices to the marinade and gently toss with your hands or tongs until all pieces are evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
6. Remove the beef from the refrigerator 20 minutes before grilling to bring it closer to room temperature for more even cooking.
7. Preheat your grill or grill pan to high heat (450-500°F) for 10 minutes.
8. Lightly brush the hot grill grates with vegetable oil to prevent sticking.
9. Working in batches to avoid overcrowding, carefully lay the marinated beef slices directly on the hot grill.
10. Grill each side for 1-2 minutes, using tongs to flip once, until the beef develops a caramelized crust but remains slightly pink in the center (medium-rare).
11. Transfer the cooked beef to a clean plate and repeat with remaining batches, allowing the grill to return to high heat between batches.
12. Once all beef is cooked, return it to the large bowl with any remaining marinade and toss gently to coat with any accumulated juices.
13. Arrange the grilled beef on a serving platter and garnish with chopped green onions and sesame seeds.
14. Serve immediately with steaming white rice, lettuce leaves for wrapping, and your choice of traditional Korean banchan (side dishes) such as kimchi or pickled vegetables.