Start by peeling and mincing the garlic for the marinade.
Rinse off the Asian pear and grate half of it into a large bowl. After, add and mix all the ingredients for the marinade together in the bowl.
Slice the meat thinly before adding it to the marinade. If you’re having a hard time slicing it to be thin enough, try freezing it for about 2 hours (depending on the size and thickness) before starting the recipe.
Prep the vegetables. Slice the onions and chop the green onions. If you are using chilli peppers, chop them up as well.
Using a peeler, peel some carrot. Or you can slice them thinly with a knife.
Add all the vegetables, chilli peppers and sliced beef to the marinade and mix together. Make sure everything is evenly coated and the slices of beef are not sticking together. Marinade for at least 30 minutes. For the best results, marinate overnight.
After 30 minutes have passed, heat 1 tablespoon of sesame oil in a large pan over medium-high heat.
Grill the marinated meat in a single layer until cooked through, about 5 minutes.
When the meat is finished cooking, transfer to a serving plate and garnish with sesame seeds. Bulgogi is best served hot and with a side of rice. Enjoy!