Basic Bulgogi
From twill10 8 years ago
- 50 mins. to make
- Serves 4
The word Bulgogi literally means fire meat in Korean, and is derived from the Pyongan dialect. It refers to marinated meat, (generally beef if used without a qualifier), cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water. Read more The term is also applied to variations such a dak bulgogi (made with chicken) or dwaeji bulgogi (made with pork), depending on what kind of meat and corresponding seasoning are used. See less
Ingredients
- http://www.bonappetit.com/recipe/basic-bulgogi shopping list
- Basic Bulgogi shopping list
- prep: 20 min shopping list
- total: 50 min shopping list
- Servings: 4 shopping list
- Cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours. shopping list
- Ingredients shopping list
- Servings: 4 shopping list
- ¼ pear, grated shopping list
- 1 garlic clove, grated shopping list
- 2 tablespoons soy sauce shopping list
- 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes shopping list
- 1 tablespoon grated peeled ginger shopping list
- 1 tablespoon light brown sugar shopping list
- 1 tablespoon toasted sesame oil shopping list
- 1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs shopping list
- 2 tablespoons vegetable oil, divided shopping list
- Kosher salt shopping list
- Sliced scallions (for serving) shopping list
How to make it
- Preparation
- active: 20 min | total: 50 min
- 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.
- Recipe by Chris Morocco
- Photograph by Linda Xiao
People Who Like This Dish 3
- Ladybug_MrsJ Ottawa, Canada
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- elgourmand2 APia, Samoa
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