Basic Bulgogi

• servings: 4 servings

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 (optional)

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)

Directions

Combine ¼ pear, grated, 1 garlic clove, grated, 2 Tbsp. soy sauce, 1 Tbsp. gochugaru or 1 tsp. crushed red pepper flakes (if using), 1 Tbsp. grated peeled ginger, 1 Tbsp. light brown sugar, and 1 Tbsp. toasted sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice 1 lb. boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs into very thin strips. Add to marinade, seal bag, and squish everything around until meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.

Warm 1 Tbsp. vegetable oil in a large cast-iron skillet or other heavy pan over medium-high heat until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with kosher salt and sear in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, second batch of meat, and more salt.

Garnish with sliced scallions and serve. Editor’s note: This bulgogi recipe was first printed in our November 2015 issue. Head this way for more easy dinner ideas →