ACTIVE TIME: 20 mins | TOTAL TIME: 50 mins | SERVINGS: 4
No need for lengthy marinate time. Just slice the meat into very thin strips and the meat will absorb the hot-sweet-salty marinade in no time! A delicious easy meal that everyone will love!
Ingredients
¼ pear, grated
1 garlic clove, grated
2 tbsp soy sauce
1 tbsp gochugaru (coarse Korean hot pepper flakes), or 1 tsp crushed red pepper flakes
1 tbsp grated peeled ginger
1 tbsp light brown sugar
1 tbsp toasted sesame oil
1 lb boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
2 tbsp vegetable oil, divided
Kosher salt
Sliced scallions (for serving)
How to make Basic Bulgogi
Step 1: In a large resealable plastic bag or medium bowl, combine the pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil.
Step 2: Slice the meat with a sharp knife into very thin strips. Add the strips to the marinade.
Step 3: Seal the bag and shake or squish until the meat is entirely coated.
Step 4: Marinate for at least 30 minutes at room temperature or chill for up to 8 hours.
Step 5: In a large skillet, heat a tbsp vegetable oil over medium-high heat.
Step 6: Take the meat out of the marinade and allow the excess drip back into the bag. Lightly season the meat with salt.
Step 7: Once the oil is hot, add the meat into the skillet in a single layer. Cook without disturbing the meat for about a minute until browned. Toss and remain cooking for another 3 minutes, tossing the meat occasionally while cooking until the meat has crisp edges. When done, transfer the cooked meat to a plate.
Step 8: Do the same for the rest of the 1 tbsp vegetable oil, meat, and salt.
Step 9: Garnish with scallions and serve. Enjoy!
Ingredients
- ¼ pear, grated
- 1 garlic clove, grated
- 2 tbsp soy sauce
- 1 tbsp gochugaru (coarse Korean hot pepper flakes), or 1 tsp crushed red pepper flakes
- 1 tbsp grated peeled ginger
- 1 tbsp light brown sugar
- 1 tbsp toasted sesame oil
- 1 lb boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
- 2 tbsp vegetable oil, divided
- Kosher salt
- Sliced scallions (for serving)
Instructions
Step 1: In a large resealable plastic bag or medium bowl, combine the pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil.
Step 2: Slice the meat with a sharp knife into very thin strips. Add the strips to the marinade.
Step 3: Seal the bag and shake or squish until the meat is entirely coated.
Step 4: Marinate for at least 30 minutes at room temperature or chill for up to 8 hours.
Step 5: In a large skillet, heat a tbsp vegetable oil over medium-high heat.
Step 6: Take the meat out of the marinade and allow the excess drip back into the bag. Lightly season the meat with salt.
Step 7: Once the oil is hot, add the meat into the skillet in a single layer. Cook without disturbing the meat for about a minute until browned. Toss and remain cooking for another 3 minutes, tossing the meat occasionally while cooking until the meat has crisp edges. When done, transfer the cooked meat to a plate.
Step 8: Do the same for the rest of the 1 tbsp vegetable oil, meat, and salt.
Step 9: Garnish with scallions and serve. Enjoy!
