Peach-Marinated Beef Bulgogi

In Wonju, South Korea, peaches make their way from Chiaksan Mountain to marinades for boksunga bulgogi (복숭아불고기): peach-marinated beef BBQ. The fruit forms a sweet, perky base for the thinly sliced sirloin, in the same way pears and apples do in traditional recipes.

Fresh peaches can get pricey in the Philippines, so we're using canned peaches!

After marinating, you want to fry your bulgogi fast and hot until crispy edges form. A grill pan is ideal, but a stainless steel skillet works fine, too. Serve your bulgogi over hot rice on weekdays; make it a party with lettuce leaves, ssamjang, and soju for the weekend.