Sizzling Beef Bulgogi with Banchan

Bulgogi means fire meat, and in Korean homes it has always been the dish that turns a weeknight into a small celebration. The grated Asian pear is not decoration: its enzymes loosen the beef fibers in about 30 minutes, so you do not need an overnight soak. Slice the ribeye while it is still half frozen and you will get sheets thin enough to see light through. Cook in two batches so the pan never stops hissing, then bring it to the table with kimchi, seasoned seaweed and a bowl of rice.