A staple of Korean barbecue, bulgogi interprets to fireside meat (a direct hyperlink to the custom of creating 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 sweet-salty bulgogi marinade pairs properly with beef, rooster, or pork—for a vegetarian model, strive this recipe with eggplant. In brief: It’s a superb weeknight main dish to maintain in your again pocket.
In the event you’re going for the basic Korean beef bulgogi, the reduce of beef is essential. We like trimmed hanger steak or boneless brief rib, however one other tender, well-marbled reduce like prime sirloin, ribeye, or skirt steak may even work properly right here. The secret is slicing the meat into skinny slices, in order that they take up the marinade components rapidly—in case you stay close to a Korean grocery retailer, you may decide up pre-sliced beef or ask the butcher for Korean BBQ beef. Stir fry the meat in batches utilizing a cast-iron skillet over medium-high warmth to assist ship these coveted crispy brown edges.
Conventional bulgogi marinade requires puréed or grated fruit corresponding to kiwi, apple, or pear. Any form of pear will work with this recipe, however if in case you have entry to Korean pears (or one other sort of Asian pear), use these as a substitute. Use the brief marinating time to set your desk with Korean facet dishes (generally known as banchan), together with kimchi and spinach namul, in addition to all the things you must wrap little bundles: steamed white rice with a garnish of inexperienced onions and sesame seeds, ssamjang, and lettuce leaves.
