Paper-thin marinated beef flashed on high heat — sweet, garlicky, and gone in minutes. Lettuce cups and ssamjang complete the ritual.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Flank Steak — shaved paper-thin (freeze 45 min first)
Pear — grated
Ssamjang — to serve
Lettuce — for cups
3 steps
Method
1
Marinate the shaved beef in soy, pear, sugar, sesame oil, garlic, and scallion whites, 1–4 hours.
120 min — timer available in cooking mode
2
Sear in a screaming pan in thin single layers, 1–2 minutes per batch — crowding stews it.
6 min — timer available in cooking mode
3
Serve with rice, lettuce cups, ssamjang, sesame, and scallion greens: wrap, dab, fold, repeat.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.