Crunch Beef Recipe

Marinate beef

In a medium bowl combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear/apple, sliced green onion (reserve a little for garnish), toasted sesame seeds, black pepper and cornstarch. Whisk until sugar is mostly dissolved and cornstarch is evenly distributed.

Add the thinly sliced beef to the marinade and toss thoroughly to coat every piece. Press gently so marinade adheres. Cover and refrigerate for at least 30 minutes, up to 2 hours (do not over-marinate longer than 4 hours or meat can become mushy from fruit enzymes).

When ready to cook, heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon vegetable oil and swirl.

Remove beef from marinade, letting excess drip off (reserve marinade). Quickly sear beef in a single layer in two quick batches to avoid steaming: cook 1–2 minutes per side until browned and crisp at edges but still tender. Do not overcrowd. Transfer cooked beef to a plate and keep warm.

If there is liquid marinade left in the bowl, pour it into the hot pan and boil 30–45 seconds to heat through and reduce slightly, then return beef to pan and toss to coat for a glossy finish. Add remaining 1 tablespoon oil if pan looks dry. Taste and adjust with a pinch of salt or a splash more soy if needed.

Preheat oven to 425°F (220°C). Toss the julienned yams with olive oil, salt, black pepper and smoked paprika in a bowl until evenly coated.

Spread yams in a single layer on a rimmed baking sheet lined with parchment, leaving space between pieces for even roasting. Roast for 18–22 minutes, flipping once halfway, until edges are crisp and centers are tender. For extra crunch, broil 1–2 minutes while watching closely.

Halve and pit the avocado, then slice or dice as desired. Toss gently with lime juice and a pinch of salt to taste. Keep chilled until assembly.

Rinse the julienned russet potato under cold water until the water runs clear to remove excess starch, then pat completely dry with paper towels or a clean kitchen towel.

In a medium heavy-bottomed pot or deep skillet, heat neutral oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of potato — it should sizzle steadily and brown in about 45–60 seconds.

Fry the dry julienne potato in small batches (do not overcrowd) for 1–2 minutes until pale golden and crisp. Remove with a spider or slotted spoon and drain on paper towels. Immediately sprinkle with fine salt.

Let the fried potatoes rest for a minute to crisp further; they will become very crisp as they cool. Keep in a single layer so they don't steam and soften.

On individual plates or a shared platter, arrange a bed of roasted yams. Top with a generous portion of bulgogi (crunch beef) placed slightly off-center.

Fan or spoon the dressed avocado next to the beef. Scatter the crispy julienne potato garnish on top of the beef for crunch and a contrast in texture.

Finish with the reserved sliced green onion, additional toasted sesame seeds and microgreens or cilantro if using. Serve immediately so the potato garnish stays crunchy.