10 BITES
MORE

bulgogi-style beef with pear

March 30, 2012

“I don’t think I remember the last time you were well” said Kōji to me last night as I coughed and spluttered, shook and sighed through conversation.

To be honest, neither do I.

It’s been three (maybe even four) weeks of sniffles that turned into coughing fits that turned into congestion that turned into a seriously draining chest infection that left me suddenly exhausted in the middle of a baby shower and in desparate need of Bed. Now… which is where I then stayed for the next four days, as our internet data exceeded its limit and our bandwidth died a slow not-very-many-kilobytes-per-second death.

I couldn’t even stream Kitchen Cabinet on ABC iView to watch whilst in bed.

But there is light in amongst the grey-ringed-eyes of exhaustion and illness.

My uncle coming to visit for two nights after a trip down to Melbourne to see the F1. A night out eating pork ribs at Hurricanes and drinking italian press coffee at Balla at the Star (him not me). Another night out, this time with Kōji in tow, to eat at Balla (sans camera, unfortunately, but oh we had a delicious meal!)

A cake order! My very first! Kilos of chocolate cake and pink buttercream topped off with a fondant icing skirt for a six year old’s birthday party. The look on her mother’s face when the cake was collected.

A baby shower for an almost baked girl-or-boy! With cupcakes and bubbly and fairy bread. Games that we three miscreants in the corner kept winning. A pair of the tiniest white and yellow booties I could find.

 

A family birthday dinner at Al Aseel where I wanted to eat everything on the menu but hardly managed to eat my portion of the small selection we ordered. A giant happy birthday cupcake that fell on its side as it was sliced in two.

And another! This Saturday! At Sokyo! For the Bean! (And, apparently, as our big-ass farewell too).

“Farewell?” you may ask. “But where are you going?”

“On holidays!” I will say, arms outstretched and feet sending me twirling. “To Amsterdam and all over France on the airplanes and the trains and the funny little hire car that we haven’t quite gotten around to hiring yet!”

We leave in five days. Five. Days.

Having spoken about this trip since August and having planned it in earnest since November, I can hardly believe it’s about to come to be.

I’ve lined up some treats for you while I’m gone, a heap of delicious recipes and reviews that I’ve kept up my sleeve for times such as this (Curries! Cakes! Other stuff!) and, even more excitingly, three gorgeous girls have agreed to do guest posts for me. I can’t wait for you to meet them!

The other highlight that I forgot to mention happened way before all of the celebrations, sickness and shenanigans. Six fresh Williams pears in a glossy white box with a green ribbon.

“The man who dropped them off was so nice” said my mother, “not a normal courier. He cradled them like a baby and said he really hopes you enjoy them”.

The leaves were still attached.

I thought long and hard about what I could do with them. A filo encrusted poached pear sitting on a frangipane base. Slivers of pear with pistachio in a honey sweetened baklava. A puddle of pear puree and crystallised pear nuggets weaved through a dark chocolate pudding.

I cut a sliver off one of the pears and munched as I thought. Still hard, the pears were almost vegetal, with a tender sweetness and a crisp, refreshing bite.

I remembered reading of the effects of pear juice as a meat tenderiser in Korean cuisine. I chomped down on yet another sliver and started pulling ingredients out of my pantry.

Lunch that day was a meal of bulgogi-marinade-inspired beef with slivers of pear tossed through. Served atop a bed of white rice, the crunchy slivers of just-ripe pear cut through and freshened the amazingly tender beef – sweet and salty and rich with those lovely umami flavours.

Later that afternoon, we wrapped leftovers in lettuce leaves and topped them with a hit of chilli sauce for a savoury sweet snack that could well have served as an entree.

bulgogi-style beef with pear

you will need:

2 pears
1 brown (or white) onion
200ml light soy sauce
3tbsp brown sugar
1tbsp sesame oil
3 cloves of garlic
600g beef scotch fillet
sliced shallots and white sesame seeds to serve

how to do it:

1. Peel, core and roughly cube one of the pears. Peel and roughly cube the onion. Peel the garlic cloves.

2. Place the chopped pear and onion to the soy, sugar, sesame oil and garlic in the bowl of a food processor or blender and blend for one minute or until the ingredients become a slushy brown liquid marinade.

2A (optional) Strain the marinade through a sieve to remove most of the solid bits.

3. Slice the beef thinly and combine with the marinade. Briefly massage the marinade into the beef, making sure all of the slices are coated, and then refrigerate for at least half an hour.

4. Heat a heavy bottomed frypan or grill plate. Cook the meat in small batches over a high heat so that the outside becomes browned and caramelised. The inside may be slightly rare, but that is ok. Ensure you don’t overcrowd the pan as that will lead to the meat stewing and becoming tough, instead of crisp and tender.

5. Slice the remaining pear into thin slices or strips and toss with the cooked beef. Sprinkle chopped shallot or spring onion and sesame seeds on top. Serve with rice, or roll the mixture up in lettuce leaves for a tasty, hands on starter.

For more pear recipes, you can check out the Australian Pears website or facebook page. We weren’t paid for this post at all, unless you count six pears in a box as payment.


  • #1
    March 30th, 2012

    “an almost baked girl-or-boy” HAHAHA I cannot stop laughing!!! have an awesome trip mate!

  • #2
    March 30th, 2012

    Have a great trip! Can’t wait to hear all about it in your own inimitable way.

  • #3
    March 31st, 2012

    Awesome…. this sounds delicious.

  • #4
    April 1st, 2012

    Looks stunning! And not too difficult to make for someone like me.

  • #5
    April 1st, 2012

    Sucks to be sick, but that bulgogi looks like it would make anyone feel better! YUM!

  • #6
    April 2nd, 2012

    You’re too modest. While slivers of pear are not conventional, this sounds like a perfectly fine bulgogi dish. I’d be more than happy to eat that 🙂

  • #7
    April 9th, 2012

    I love bulgogi, and the addition of pear, clever and would go so well!

  • #8
    April 9th, 2012

    this looks soooo good, hope you having a GREAT trip.

  • #9
    September 4th, 2012

    this sounds delicious! lovely twist on bulgogi beef!

  • #10
    June 18th, 2013

    […] showcase how pears can be used for everything from breakfast to dinner to dessert. Also included is Bulgogi Style Beef with Pears from my bloggy friend […]

Shez