Bulgogi (Recipe 154 of 125)

Photo from TheKtichn.com

I've made Bulgogi a couple of times this year. My good friend Paul sent me the best so far. The others have been just meh. (Bulgogi Damn Delicious, Slow Cooker version)

This one I think had potential. I am the one who screwed it up. Pro tip: When the recipe says an Asian pear, put it on your list and buy it. Don't, instead, forget and think using canned pears is a better alternative. Cuz it ain't. 

The sauce was WAY too sweet and really didn't have that signature bulgogi flavor. I'll try this one again maybe, and next time with a real pear.

Bulgogi

Recipe from Thekitchn.com

Serves 4

• 2 large green pears, such as Asian or bosc
• 1 (2-inch) piece fresh ginger, peeled
• 3 cloves garlic, peeled
• 4 scallions, thinly sliced, white and green parts separated
• 2 T tamari or soy sauce
• 1 T packed light brown sugar
• 1 T toasted (Asian) sesame oil
• 1 tsp red pepper flakes
• 2 pounds flank steak
• 2 T vegetable oil, divided

Grate the pear, ginger, and garlic. Grate the pears on the large holes of a box grater into a large bowl. Don’t worry about getting too close to the core, just make sure to collect the juices along with the peel and flesh of the pear. Grate the ginger and garlic on the small holes of the grater into the same bowl.

Make the marinade. Add the white parts of the scallions, tamari or soy sauce, brown sugar, sesame oil, and red pepper flakes and stir to combine.

Thinly slice the steak. Slice the steak into thin pieces across the grain of the meat. Add to the marinade and toss to coat.

Marinate the steak for 30 minutes to 8 hours. Cover the bowl and let the beef marinate for 30 minutes to 8 hours (refrigerate if marinating for more than 30 minutes). Alternately, you can transfer the marinade and meat to a gallon zip-top bag and freeze for future use.

Cook over medium-high heat in two batches. When ready to cook, remove the bulgogi from the refrigerator if needed. Heat a large, wide skillet over medium-high heat — cast iron is best, but avoid nonstick. Add 1 tablespoon of the oil and half the meat. Sear until slightly charred and cooked through, 1 to 2 minutes on each side. Trasfer to a serving dish. Repeat with the remaining oil and bulgogi.

Finish the bulgogi. Add the scallion greens to the bulgogi and toss to combine. Serve immediately.