For this fundamental bulgogi recipe, slicing the beef into very thin strips permits it to soak up the hot-sweet-salty marinade in minutes, now not hours.
¼ pear, grated
1 garlic clove, grated
2 tablespoons soy sauce
1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon overwhelmed red pepper flakes
1 tablespoon grated peeled ginger
1 tablespoon pale brown sugar
1 tablespoon toasted sesame oil
1 pound boneless beef loin, trimmed hanger steak, boneless quick rib, or skinless, boneless hen breasts or thighs
2 tablespoons vegetable oil, divided
Sliced scallions (for serving)
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 kick 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 calmly with salt and prepare dinner in one layer with out shifting till calmly browned, about 1 minute. Toss meat and preserve 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.source