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Basic Bulgogi

 

  • ACTIVE TIME

    20 MINUTES

  • TOTAL TIME

    50 MINUTES

For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.

Ingredients

4 SERVINGS

¼

pear, grated

1

garlic clove, grated

2

tablespoons soy sauce

1

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

1

tablespoon grated peeled ginger

1

tablespoon light brown sugar

1

tablespoon toasted sesame oil

1

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

2

tablespoons vegetable oil, divided

Kosher salt

Sliced scallions (for serving)

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.



Reviews (10)

BACK TO TOP
  • Fantastic! We had a Korean place around the corner that served Bulgogi with bimimbap sauce. The order came with rice and a crunchy salad. It was divine! When it closed, we were devastated. Bon Appetit came through, though! This tastes exactly like theirs! I, also, used a tenderized flank steak, sliced thinly across the grain and it was wonderful.

    • MELISSA

    • SAN ANTONIO

    • 11/15/2020

  • I have always loved bulgogi but never tried making it myself. I used porkloin and marinated it 24 hours. This just shot up into my top 5 recipes to make. This was so easy and it was delicious! I get hot pepper flakes from a specialty company which are really hot so next time I need to cut down the flakes to 1/2 tsp. Otherwise, no change at all. I am looking forward to trying this with other meats.

    • ANONYMOUS

    • CHICAGO

    • 11/4/2020

  • This was absolutely delicious. I used boneless pork loin and trimmed some of the larger pieces of fat. Marinated for 30-45min. The smell of it cooking is just, really mouthwatering. Would definitely cook again.

    • ANONYMOUS

    • DUBLIN, IRELAND

    • 6/11/2020

  • It was delicious! I used flank steak sliced against the grain and marinated for almost 24 hours. However, it does produce a lot of smoke in the home and I had to scrub the burnt bits off my pan every time I turned or removed steak to sear more.

    • MERRYSASSCER

    • MARIETTA, GA

    • 6/10/2020

  • Absolutely fantastic! I've made this several times with boneless short ribs and loved it. Tonight I used boneless chicken breast I had in the freezer and I loved it more than the beef! Such a keeper. I sauteed some shredded cabbage in the pan after removing the chicken and served with kimchi.

    • SAN DIEGO

    • 4/16/2020

  • This is a very easy recipe and the final result is delicious. I followed the recipe as written, but I marinated strips of pork tenderloin for 48 hours, instead of the suggested time. My husband and I absolutely loved this recipe, and I'll be adding it into our dinner rotation.

    • HEATHER EATS

    • MONTREAL

    • 4/16/2020

  • This recipe was easy to make and tasted absolutely delightful! Really excited to make it again :).

    • NOWINLIVINGCOLOR

    • SACRAMENTO, CA

    • 3/31/2020

  • This was SO good. Used pork loin and followed the recipe but only had red pepper flakes. Served with brown rice and sautéed veggies. Wish I had kimchi on hand, but it really had enough flavor on its own. This will become a new recipe in the dinner rotation.

    • ANONYMOUS

    • NASHVILLE

    • 3/27/2020

  • this was great! used gochujang instead of the gochugaru called for in the recipe, and that worked very well. Served with rice, quick pickled veggies, kimchi, and a big squirt of sriracha. Real real good.

    • CBRANJO

    • LONDON

    • 1/12/2020

  • This was ok. I’m not sure why bon appetite chose this as a top recipe of the year. The flavor was ok but nothing great.

    • REDMOND, WA

    • 12/29/2019



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