Basic Bulgogi

For this primary bulgogi recipe, chopping the beef into very thin strips permits it to take in the hot-sweet-salty marinade in minutes, now not hours.

INGREDIENTS

 ¼ pear, grated
1 garlic clove, grated
2 tablespoons soy sauce
1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon beaten red pepper flakes
1 tablespoon grated peeled ginger
1 tablespoon pale brown sugar
1 tablespoon toasted sesame oil
1 pound boneless red meat loin, trimmed hanger steak, boneless quick rib, or skinless, boneless chook breasts or thighs
2 tablespoons vegetable oil, divided
Kosher salt
Sliced scallions (for serving)

RECIPE PREPARATION
Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a big resealable plastic bag or medium bowl. Using a pointy knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything round till the beef is coated. Let sit at room temperature 30 minutes, or sit back as much as 8 hours.

Heat 1 Tbsp. vegetable oil in a big skillet over medium-high till oil is shimmering. Remove half of meat from marinade, letting extra drip again into bag; season frivolously with salt and cook dinner in one layer with out transferring till frivolously browned, about 1 minute. Toss meat and keep to cook, tossing occasionally, till cooked by way of and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with ultimate 1 Tbsp. vegetable oil, ultimate meat, and extra salt.

Serve topped with scallions.

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