Step 1

Mix the water, soy sauce, pear juice, sesame oil, sugar, garlic, ginger and black pepper in a large mixing bowl. Add in the thinly sliced beef, shiitake mushrooms, carrots, leek, onions and spring onions and stir through to coat evenly in the marinade.

Step 2

Pop the marinated bulgogi in the fridge for a minimum of 10 minutes (or even better, overnight).

Step 3

Heat the vegetable oil in a large frying pan, skillet or wok over high heat. Separate the bulgogi into two batches and stir fry each for a few minutes until beef is cooked through.

Step 4

Transfer the bulgogi into serving bowls and garnish with spring onion and sesame seeds. See notes for serving ideas.