Basic Bulgogi

I'm a university professor, a writer, a wife, and a mom. Besides cooking, i enjoy watching baseball, basketball, college football, movies, and TV. I also love to travel. The only recipes I include here are ones I’ve tried and we’ve liked enough to make again—the keepers. Many have my own notes and tweaks in addition to links to the original source.

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 (I subbed in peanut oil because I’m allergic to sesame)

1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs (I used 1 lb of flat iron steak)

2 tablespoons vegetable oil, divided

Kosher salt

Sliced scallions (for serving)

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer