Spicy and Tangy Goose Bulgogi

Directions

• Add to a blender the pear, the soy sauce, the brown sugar, the sesame oil, the garlic, the ginger and the gochujang. Blend until smooth to make a marinade.
• Cut the goose breasts in half to half their thickness. Add the goose breasts and the marinade in a ziplock bag. Rest in the refrigerator for 30 minutes to overnight.
• Remove the breasts from the marinade and remove as much marinade as possible from the breasts, pat them dry and reserve the marinade.
• Heat a skillet under medium-high heat. When very hot, add 1 tbsp of vegetable oil and grill the halved goose breasts 2 minutes per side, or until medium-rare. Do not overlap the breasts in the skillet. You may have to do 2 batches.
• Remove the breasts from the skillet. Turn the heat down to medium. Add 1 tbsp of vegetable oil and the white onion. Cook for 5 minutes, until browned but still al dente. Add the marinade and remove the skillet from the heat. Stir to let the residual heat cook the marinade.
• Done! Slice the breasts in thin slices. Serve the breasts and the onions on a bed of rice, topped with sesame seeds and the green onions. Optionally accompanied with kimchi, sliced cucumbers, marinated bean sprouts or any other Korean marinated goods.