Basic Bulgogi (Recipe 65 of 125)

Tonight was another fun virtual dinner with my pals from Bellingham, Paul and Suzanna. If you're playing along, Paul and I share a favorite recipe with each other and we cook it. Then we hop on Facetime and we chat about everything and anything...and sometimes the meal. 

Paul gave me something I've never made before, Basic Bulgogi. If you don't know what bulgogi is, it's a Korean dish. I googled it to be sure. Pronounced "bull-GOH-ghee. It comes from bul (fire) and gogi (meat). It's marinated grilled beef (generally using higher end beef for better marbling). It's prepared in a sweet and savory sauce made of soy sauce, sugar and Korean pear juice, then grilled on a barbecue or stove top griddle.

This recipe used pork instead, and it was definitely on fire. I used the tsp of red pepper flakes and WHOA...cleared my sinuses. 

This will be a rerun recipe for me. It was flavorful and so very delicious. I want to try this recipe with beef and I think it'll be extra delicious with chicken. I let mine marinade for 4 hours or so. This recipe doesn't have a strong acid in it so I'd go for more next time. 

I kept about a 1/4 c of the sauce out of the marinade and used it in the end to toss the little pieces of pork goodness in it. Then boiled it down a bit ... so good. 

Basic Bulgogi

Recipe from Bon Appetit

Serves 4

¼ pear, grated

1 garlic clove, grated

2 T soy sauce

1 T gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes

1 T grated peeled ginger

1 T light brown sugar

1 T toasted sesame oil

1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs

2 T vegetable oil, divided

Kosher salt

Sliced scallions (for serving)

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.

Serve topped with scallions.