Make Korean bulgogi by marinating well-marbled, boneless beef with ingredients such as garlic, pear, onion, ginger and soy sauce and then grilling the marinated meat on a grill or large skillet. Serve the bulgogi with lettuce leaves, rice, hot peppers, garlic cloves, and carrot and cucumber sticks.
To make the New York Times' recipe for bulgogi, wrap 1 pound of well-marbled, boneless sirloin, tenderloin or skirt steak in plastic wrap, and set in the freezer for a couple hours to firm up. Slice the firm beef against the grain into thin slices. Make the slices a uniform 1/8-inch thick if cooking on a grill. Combine 4 large garlic cloves, 1 cup of peeled and chopped Asian or Bosc pear, 3/4 cup of finely chopped onion, and 1 teaspoon of finely chopped ginger in a food processor. Blend until smooth and creamy.
Combine the steak with the marinade in a bowl or resealable plastic bag along with 1 chopped scallion, 2 tablespoons of soy sauce, 1 tablespoon of roasted sesame oil, 1 tablespoon of light brown sugar and 1/2 teaspoon of black pepper. Mix well, cover, and refrigerate from 30 minutes to overnight. Prepare whole green leaf or romaine lettuce leaves for wrapping, as well as rice, sliced hot green peppers, peeled garlic cloves, and carrot and cucumber spears for garnishing.
If using a large skillet, heat the pan over high heat, and then add the meat and marinade. Cook while stirring constantly until most of the liquid evaporates and the meat begins to brown. If using a grill, heat to high, and cook the meat for about two minutes, turning until evenly browned. Sprinkle with toasted sesame seeds, and serve immediately.