Basic Bulgogi
For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
INGREDIENTS
PREPARATION
INGREDIENTS
- ¼ pear, grated
- 1 garlic clove, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
Basic Bulgogi |
- 1 tablespoon grated peeled ginger
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
- 2 tablespoons vegetable oil, divided
- Kosher salt
- Sliced scallions (for serving)
PREPARATION
- 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.
- 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.
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