How To Make Classic And Basic Korean Bulgogi
Have you ever tried bulgogi before? This classic Korean dish is as deliciously basic as can be: thin-sliced beef marinated in a pear-ginger-and-sesame sauce and then grilled to perfection. The hot, sweet and salty combo is delectable, and what’s more, because you’re slicing the beef super-thin, it only takes minutes for it to absorb the flavors. Say goodbye to hours of marinating and whip this one up whenever you get a craving. Just watch how easily it all comes together!
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Prep Time: 20 minutes
Total Time: 1 hour
- ¼ ripe pear, grated
- 1 clove garlic, grated
- 2 tablespoons soy sauce
- 1 teaspoon chili flakes
- 1 tablespoon ginger, peeled & grated
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 1 pound trimmed hanger steak, cut against the grain in very thin strips
- 2 tablespoons vegetable oil
- Kosher salt
- Green onions, sliced
- In a medium bowl, combine the pear, garlic, soy sauce, chili flakes, ginger, brown sugar and sesame oil.
- Add the sliced strips of steak to the marinade and toss until well coated. Let sit for 30 minutes at room temperature.
- In a large skillet, heat 1 tablespoon of the oil until shimmering. Working in batches, remove meat from the marinade. Allow excess marinade to drip off, then place the meat in a single layer in the hot skillet. Allow to brown without touching for about 1 minute. Toss and continue to cook the meat until cooked-through and beginning to crisp on the edges.
- Repeat with the remaining oil and meat.
- Serve topped with the green onions.
Simple and delicious! What do you think of this dish? How does it compare to grilled Korean beef you’ve had in the past? Have you ever tried your hand at making homemade bulgogi before?
Recipe adapted from Bon Appétit