Korean Soy Sauce Bulgogi (Soy-Pear Marinated Thinly Sliced Beef)

Six hundred grams bulgogi-cut beef is pressed lightly with paper towels and separated into individual slices. Four tablespoons soy sauce, 4 tablespoons pear juice, 1 tablespoon sugar, 1 tablespoon minced garlic, and 1 tablespoon sesame oil are mixed thoroughly and folded through the meat. Every slice remains in contact with the marinade for the same 15-minute period. A pan is heated over high until it begins to smoke, then the beef is spread across the surface. It stays still for the first minute so the side touching the pan can brown. One hundred fifty grams onion, 60 g carrot, and 1 green onion are then added, and everything cooks for 3 more minutes over medium-high heat. The mixture is turned until vegetable moisture evaporates and the onion looks translucent. The burner is switched off while a small pool of glossy sauce still remains at the bottom. Continuing until the pan is completely dry risks scorching the soy sauce and sugar. Separating the thin slices and preheating the pan thoroughly prevents the beef from cooking in one crowded, steaming mass.