Beef and Vegetable Bulgogi (Sogogi Chaeso Bulgogi)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel the pear and grate it into juice.
2. Toss the beef with the pear juice and sake and let it rest.
3. Cut the cabbage, onion, perilla leaves, and shiitake mushrooms into thin strips, cut the green onion and carrot flat into 5 cm lengths, and slice the green and red chili peppers on the diagonal.
4. Make the sauce with the soy sauce, oligosaccharide syrup, sesame oil, minced garlic, and pepper.
5. Add the sauce to the bulgogi beef for a second rest.
6. Stir-fry the meat in a pan and the vegetables separately, then put them together on a plate, topped with thinly sliced pitted jujubes and toasted sesame seeds to finish.