Kong-Bul (Soybean Sprouts and Bulgogi)

Preparation

1. Step 1

   Purée ¼ pear or apple, 8 garlic cloves, peeled, one ½" piece ginger, peeled, ¼ cup soy sauce, 2 Tbsp. sugar, 1 Tbsp. oyster sauce, 1 Tbsp. toasted sesame oil, and ½ tsp. freshly ground pepper in a food processor until mostly smooth. Transfer sauce to a large bowl and add ½ medium onion, thinly sliced, 4 scallions, cut into 1½" pieces, 1 carrot, peeled, cut into 1½"-long matchsticks, and 8 oz. thinly sliced boneless rib eye and toss with tongs to combine.

   Step 2

   Arrange mixture in a large high-sided skillet, braising pan, or wide, shallow pot. Scatter 12 oz. soybean or mung bean sprouts, rinsed, on top, then spoon 2 Tbsp. gochujang (if using) over. Cover skillet, set over high heat, and cook until meat is cooked through and sprouts are tender, 7–9 minutes.

   Step 3

   Uncover skillet and reduce heat to low. Toss meat mixture and sprouts together. Scatter 20 perilla, stems trimmed, leaves rolled, thinly sliced, on top and cook, uncovered, 2 minutes. Top with toasted sesame seeds and serve with steamed rice if desired.