ACTIVE TIME: 20 mins | TOTAL TIME: 50 mins | SERVINGS: 4
Bulgogi is a staple of Korean barbecue. This adaptation of the famous bulgogi is incredibly easy to whip up and very adaptable. The sweet and salty marinade surely goes well with either beef, chicken, or pork, even for a vegetarian version. Serve this with rice topped with some green onions and sesame seeds.
Ingredients
1 lb. boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
1 garlic clove, grated
¼ pear, grated
2 tbsp soy sauce
1 tbsp gochugaru (coarse Korean hot pepper flakes), or 1 tsp crushed red pepper flakes (optional)
1 tbsp light brown sugar
1 tbsp toasted sesame oil
1 tbsp grated peeled ginger
Sliced scallions (for serving)
2 tbsp vegetable oil, divided
Kosher salt
How to make Basic Bulgogi
Step 1: In a large resealable plastic bag or medium bowl, place the pear, garlic, soy sauce, gochugaru (if using), ginger, sugar, and sesame oil. Mix well.
Step 2: Slice the meat into very thin strips using a sharp knife. Toss the strips of meat into the bag. Seal and squish until the meat is completely coated. Allow this to sit for 30 minutes at room temperature or up to 8 hours in the fridge.
Step 3: In a large skillet, heat 1 tbsp vegetable oil over medium-high heat or until the oil is shimmering. Take half of the meat out of the marinade and allow the excess to drip back into the bag. Lightly season the meat with salt and place it in the skillet in a single layer. Cook for about a minute, undisturbed. After a minute, toss the meat and cook for another 3 minutes until completely cooked and the edges are crisp, tossing often. To a plate, transfer the seared meat. Do the same with the rest of the 1 tbsp vegetable oil, meat, and salt.
Step 4: Serve the bulgogi right away garnished with scallions. Enjoy!
Nutrition Per Serving:
Calories (kcal) 310 Fat (g) 20 Saturated Fat (g) 6 Cholesterol (mg) 75 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 28 Sodium (mg) 560
Basic Bulgogi
Ingredients
- 1 lb. boneless pork loin trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
- 1 garlic clove grated
- ¼ pear grated
- 2 tbsp soy sauce
- 1 tbsp gochugaru coarse Korean hot pepper flakes, or 1 tsp crushed red pepper flakes (optional)
- 1 tbsp light brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp grated peeled ginger
- Sliced scallions for serving
- 2 tbsp vegetable oil divided
- Kosher salt
Instructions
- In a large resealable plastic bag or medium bowl, place the pear, garlic, soy sauce, gochugaru (if using), ginger, sugar, and sesame oil. Mix well.
- Slice the meat into very thin strips using a sharp knife. Toss the strips of meat into the bag. Seal and squish until the meat is completely coated. Allow this to sit for 30 minutes at room temperature or up to 8 hours in the fridge.
- In a large skillet, heat 1 tbsp vegetable oil over medium-high heat or until the oil is shimmering. Take half of the meat out of the marinade and allow the excess to drip back into the bag. Lightly season the meat with salt and place it in the skillet in a single layer. Cook for about a minute, undisturbed. After a minute, toss the meat and cook for another 3 minutes until completely cooked and the edges are crisp, tossing often. To a plate, transfer the seared meat. Do the same with the rest of the 1 tbsp vegetable oil, meat, and salt.
- Serve the bulgogi right away garnished with scallions. Enjoy!
