The first secret to exceptional Bulgogi is to marinate the meat before cooking. Begin with crushed garlic, onion, grated ginger and sesame oil combined with brown sugar, a splash of soy sauce, and a sprinkle of Korean chili flakes (gochugaru). A peeled, grated Asian pear adds some sweetness and helps tenderize the meat. This magical marinade works beautifully with chicken, pork and beef, but Chef John prefers boneless short ribs. Toss beef strips in the marinade and refrigerate for an hour or two. To cook, brush a smoking-hot cast iron skillet with a bit of olive oil, then spread short ribs across it in a single layer. After five minutes and a few flips, the meat is ready. Serve immediately over steamed white rice with a side of kimchi topped with green onions. Get the recipe for Chef John's Bulgogi Beef (Korean-Style Barbecue).