epicurious4.2
Basic Bulgogi
This bulgogi recipe with its hot-sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 20 min👤 Chris Morocco📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●skillet
📝 Preparation Steps
1
Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature ⏱️ 30 minutes, or chill up to ⏱️ 8 hours.
soy sauce2 tablespoonsgochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes1 tablespoon
2
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook 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, remaining meat, and more salt.
vegetable oil, divided2 tablespoons
3
Serve topped with scallions. Editor’s note: This recipe was originally printed in our November 2015 issue. Head this way for more easy dinner ideas →
Sliced scallions (for serving)
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