A staple of Korean barbecue, bulgogi translates to “fire meat” (a direct link to the tradition of making it by grilling marinated beef over charcoal). This bulgogi recipe, which requires minimal prep time and is endlessly adaptable, is designed to be pan-fried on a stovetop. The hot-sweet-salty bulgogi marinade pairs well with beef, chicken, or pork—for a vegetarian version, try this recipe with eggplant. In short: It’s an excellent weeknight main dish to keep in your back pocket.
If you’re going for the classic Korean beef bulgogi, the cut of beef is important. We like trimmed hanger steak or boneless short rib, but another tender, well-marbled cut like top sirloin, rib eye, or skirt steak will also work well here. The key is cutting the meat into thin slices so they absorb the marinade ingredients quickly—if you live near a Korean grocery store, you can pick up presliced beef or ask the butcher for Korean BBQ beef. Stir-fry the meat in batches using a cast-iron skillet over medium-high heat to help deliver those coveted crispy brown edges.
Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear. Any kind of pear will work with this recipe, but if you have access to Korean pears (or another type of Asian pear), use those instead. Use the short marinating time to set your table with Korean side dishes (known as banchan), including kimchi and spinach namul, as well as everything you need to wrap little bundles: steamed white rice with a garnish of green onions and sesame seeds, ssamjang, and lettuce leaves.
Recipe information
Total Time
50 minutes
Yield
4 Servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Serve topped with scallions.
Editor’s note: This recipe was originally printed in our November 2015 issue. Head this way for more easy dinner ideas →
