Beef Set (for 2 Ppl) Recipe

Make bulgogi marinade

In a medium bowl combine soy sauce (60 ml), grated Asian pear (50 g), brown sugar (1 tbs), sesame oil (1 tsp), minced garlic (2 cloves), sliced green onion (1 stalk), black pepper (1 tsp) and mirin (1 tsp, optional). Whisk until sugar dissolves and ingredients are evenly combined.

Place the fruit-infused bulgogi beef (200 g) in a shallow dish or zip-top bag. Pour half of the marinade over the beef, making sure the meat is well coated. Reserve the remaining marinade for basting or as a light sauce. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours for deeper flavor. Remove from fridge 15 minutes before grilling to come closer to room temperature.

Pat dry brisket (200 g), ribeye (200 g) and seasoned steak (150 g) with paper towels. Lightly brush each side of these cuts with vegetable oil (1 tsp total) to prevent sticking. If the seasoned steak is not strongly seasoned, sprinkle an additional pinch of black pepper or a light brush of the reserved marinade for flavor (do not over-marinate ribeye or brisket to avoid overpowering their natural taste).

If using butter: portion 10 g and keep ready to finish the ribeye right after grilling.

Heat a grill pan or cast-iron skillet over medium-high heat until very hot (about 3–5 minutes). Lightly oil the grate or pan with a little vegetable oil.

Cook brisket

Working quickly, place thinly sliced brisket on the hot surface in a single layer. Sear each side for 30–60 seconds until edges brown and meat is just cooked through. Thin brisket cooks extremely fast; avoid overcooking. Transfer to a warm plate and tent with foil.

Cook ribeye

Place ribeye slices/pieces on the hot pan. For medium-rare, sear 1–2 minutes per side depending on thickness. Use a quick press to ensure even contact. In the last 15–20 seconds, add the butter (10 g) and spoon melted butter over the ribeye to finish. Transfer to plate and rest 2–3 minutes.

Cook seasoned steak

Sear the seasoned steak pieces 1–1.5 minutes per side until a good crust forms and internal temperature reaches desired doneness (for thin pieces this will be quick). Transfer to plate and rest briefly.

Cook bulgogi

Finally, in the same hot pan, add the marinated bulgogi in a single layer (use any remaining marinade to baste). Cook 1–2 minutes per side until caramelized edges appear and meat is fully cooked but still tender. Do not overcrowd; cook in batches if necessary.

Arrange brisket, ribeye, seasoned steak, and bulgogi neatly on a shared platter or individual plates. Sprinkle toasted sesame seeds (1 tsp) and sliced scallions (1 stalk) over the bulgogi and ribeye. Serve lemon wedges alongside for those who like a bright squeeze on ribeye.

Provide soy dipping sauce or ssamjang (30 ml) in small bowls. Offer steamed rice (1 cup cooked), lettuce leaves (6 pieces) and kimchi (100 g) as accompaniments for wraps and balance.

Eat immediately while meats are hot. For wraps: place rice and a few pieces of meat on a lettuce leaf, add kimchi and a dab of dipping sauce, wrap and enjoy.