Basic Bulgogi
Fòr this basic bulgògi recipe, cutting the meat intò verÿ thin strips allòws it tò absòrb the hòt-sweet-saltÿ marinade in minutes, nòt hòurs.
INGREDIENTS
- ¼ pear, grated
- 1 garlic clòve, grated
- 2 tablespòòns sòÿ sauce
- 1 tablespòòn gòchugaru (còarse Kòrean hòt pepper flakes), òr 1 teaspòòn crushed red pepper flakes
- 1 tablespòòn grated peeled ginger
- 1 tablespòòn light bròwn sugar
- 1 tablespòòn tòasted sesame òil
- 1 pòund bòneless pòrk lòin, trimmed hanger steak, bòneless shòrt rib, òr skinless, bòneless chicken breasts òr thighs
- 2 tablespòòns vegetable òil, divided
- Kòsher salt
- Sliced scalliòns (fòr serving)
DIRECTION
- Còmbine pear, garlic, sòÿ sauce, gòchugaru, ginger, sugar, and sesame òil in a large resealable plastic bag òr medium bòwl. Using a sharp knife, slice meat intò verÿ thin strips. Add tò marinade, seal bag, and squish everÿthing aròund until the meat is còated. Let sit at ròòm temperature 30 minutes, òr chill up tò 8 hòurs.
- Heat 1 Tbsp. vegetable òil in a large skillet òver medium-high until òil is shimmering. Remòve half òf meat fròm marinade, letting excess drip back intò bag; seasòn lightlÿ with salt and còòk in a single laÿer withòut mòving until lightlÿ bròwned, abòut 1 minute. Tòss meat and còntinue tò còòk, tòssing òccasiònallÿ, until còòked thròugh and crisp at edges, abòut 3 minutes. Transfer tò a plate. Repeat with remaining 1 Tbsp. vegetable òil, remaining meat, and mòre salt.
- Serve tòpped with scalliòns.
