Option A Recipe

Marinate the meat

In a large bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated pear (if using), and half the sliced green onions. Stir until sugar dissolves. Add the thinly sliced beef and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2–4 hours or overnight for best flavor and tenderness.

Heat a heavy grill pan or cast-iron skillet over high heat until very hot. Lightly oil the surface with the cooking oil.

Remove the marinated beef from the refrigerator and let sit 10 minutes at room temperature. Shake off excess marinade (reserve marinade to boil if you want a sauce). Place meat in a single layer on the hot pan. Cook quickly 1–2 minutes per side for thin slices until nicely browned and just cooked through. Work in batches to avoid overcrowding.

Transfer cooked meat to a platter. Sprinkle toasted sesame seeds and remaining sliced green onions over the meat. Serve with steamed rice and lettuce leaves for wrapping. Optionally provide ssamjang or gochujang, kimchi, and extra sesame seeds on the side.

Prepare sushi rice

Rinse the sushi rice under cold water until the water runs clear. Drain and combine with 2.2 cups water in a rice cooker or pot. Cook per rice cooker instructions or bring to a boil, then reduce to low and simmer covered for 15 minutes; remove from heat and rest 10 minutes.

While rice cooks, combine rice vinegar, sugar, and kosher salt in a small saucepan over low heat just until sugar dissolves (do not boil). Remove from heat and let cool slightly.

Transfer cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a cutting motion, fanning the rice as you fold to cool it quickly to room temperature. Keep covered with a damp cloth while assembling to prevent drying.

Lay out nori sheets and place a bamboo mat covered with plastic wrap. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch strip at the far edge. Arrange fillings (salmon, tuna, cucumber, avocado) in a row near the edge closest to you. Roll tightly with the mat, pressing to seal. Slice rolls into 6–8 pieces with a sharp wet knife. For nigiri, shape small oblong rice portions and press a slice of fish on top, dabbed with a little wasabi if desired.

Arrange rolls and nigiri on a platter with pickled ginger, wasabi and soy sauce for dipping. Serve immediately for best texture.

Make the broth

In a large pot or electric hot pot, combine the stock with kombu (if using), sliced ginger, crushed garlic, soy sauce, and sesame oil. Bring to a gentle simmer over medium heat and cook 10–15 minutes to allow flavors to infuse. Remove kombu before it becomes slimy if present.

Arrange the thinly sliced meat, tofu, napa cabbage, enoki and shiitake mushrooms, udon or rice noodles, and green onions on separate serving plates around the pot so guests can add items to the simmering broth as desired.

Keep the broth at a simmer. Add items into the pot in batches: vegetables and tofu first (2–5 minutes), mushrooms (1–3 minutes), thinly sliced meat for a few seconds to a minute until just cooked, and noodles last per package instructions. Use a slotted spoon or small strainer to retrieve cooked items.

Serve with individual bowls and dipping sauce (ponzu). Guests dip cooked ingredients into ponzu before eating. Replenish broth with hot stock if needed and adjust seasoning with a splash of soy sauce or more sesame oil to taste.