Beef Bulgogi, Made with Monk Fruit Sweetener

Method

1. Slice the beef across the grain, 3 to 5mm thick.
2. Put the pear, onion and garlic in a blender and blend them very smooth.
3. Stir 4 tablespoons soy sauce, 1.5 tablespoons kOBE Monk Fruit Blend, 1/2 teaspoon ground black pepper and 1 tablespoon mirin into the blended mixture, stirring until everything dissolves.
4. Put the beef in a large bowl, pour the marinade over, and work it gently into the meat by hand.
5. Add 2 tablespoons sesame oil and 1 tablespoon toasted sesame seeds last, and toss lightly.
6. Cover and chill for at least 30 minutes, ideally 2 to 4 hours and no longer than 12 hours.
7. Grill over charcoal for 1 to 2 minutes per side once the coals glow, or sear in a very hot cast iron pan for 1.5 to 2 minutes per side, laying the meat in a thin layer without overlapping. An air fryer at 200 degrees C for 8 to 10 minutes also works, turned halfway.

Tips

• Korean pear softens the beef, and blended kiwi or pineapple stands in when it is not available, used in a smaller amount.
• Twelve hours is the limit, since meat left longer goes soft and loses its texture.
• Korean soy sauce is milder than the Vietnamese kind, so with the Vietnamese one drop to 3 tablespoons and add 1/2 tablespoon kOBE Monk Fruit Blend to balance.
• Lay the meat in a thin layer without overlapping, which is what gives an even char.
• Honey is still a sugar, so measure the exact amount listed in the ingredients.
• Sesame oil and toasted sesame go in last, because added early the oil coats the meat and blocks the seasoning.