Easy Bulgogi Recipe
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This Easy Bulgogi Recipe will quickly find its way into your regular meal rotation. Flavorful, with quick and easy preparation, it’s a keeper for sure!
Since starting She Wears Many Hats back in 2009, my favorite perk is the fabulous people I’ve been able to meet. Over these past 9 years, I’ve realized that if we stay in the same place and don’t try new things or put ourselves out there, we’ll never reap the benefits of taking a chance, like making new friends.
One of these friends is Dave. Dave began writing to me a couple years ago, sharing amazing stories about he and his wife, Jan. I always look forward to hearing from them. His stories are fun and interesting, and often come with an inspiring recipe. I’m waiting patiently until Dave writes a book or starts his own blog.
Over the holidays we were corresponding about prime rib, and honestly, what a better conversation topic than Prime Rib? Consequently, Dave sent me a whole slew of recipes he and Jan made from a large prime rib, which had me wishing that Dave and Jan were my real-life neighbors. Can you imagine? Smelling that prime rib wafting over and suddenly realizing that you need to borrow a cup of sugar from your favorite neighbor and quite possibly offer yourself up as a taste tester?
Anyway, one of the dishes Dave shared with me was this Bulgogi Recipe from Bon Appetit. Never heard of it? Well, me neither. Turns out it’s actually a popular Korean dish made of thinly cut meat that is marinated and then grilled or stir-fried. Bulgogi is packed with so much flavor, and it couldn’t be easier to make. And what with the Olympics being in South Korea this year, I just had to try it. Let me tell you, I am a fast fan of Bulgogi. It will definitely be making its way into our regular dinner rotation, thanks to Dave, of course.
Of course, Bulgogi is super easy to make. To begin with, make the flavorful marinade of grated pear, grated garlic, crushed red pepper flakes, brown sugar, soy sauce, and sesame oil. Next, add thinly sliced boneless flank (or similar) steak to the marinade and let it mingle for at least 30 minutes. Or make it a day ahead and let it marinade in the refrigerator until 30 minutes before ready to cook.
Finally, when ready to cook, stir-fry the marinated meat in vegetable oil until it begins to brown and crisp around the edges. It only takes about 5-6 minutes. Lastly, serve warm over steamed rice or in lettuce wraps.
See how quick and easy this Bulgogi Recipe is to make? It is easy enough for any night of the week. I think you’ll enjoy it! Let me know if you try it and what you think.
Also, here are some more quick and easy recipes for any night of the week:
- Easy Shrimp Scampi Recipe
- Chicken Parmesan Recipe
- Easy Garlic Shrimp Recipe
- Roasted Tomato Garlic Pasta
Easy Bulgogi Recipe
Easy Bulgogi Recipe
This Easy Bulgogi Recipe, made with thinly cut marinated beef, then quickly stir-fried, will find its way into your regular meal rotation.
- 1/4 cup grated pear
- 1 tablespoon fresh grated peeled ginger
- 2 garlic cloves, grated (about 1 teaspoon)
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce or Tamari
- 1 tablespoon sesame oil
- 1 pound boneless trimmed flank, skirt or hanger steak,* thinly sliced
- 2 tablespoons vegetable oil (or enough to liberally coat bottom of pan)
- kosher salt
- 1/4 cup thinly sliced green onions (scallions), plus more for garnish
- 2 teaspoons sesame seeds (optional)
- In a large zip-top plastic bag (or medium bowl), make the marinade by combining the grated pear, grated ginger, grated garlic, red pepper flakes, brown sugar, soy sauce and sesame oil.
- Add sliced meat to marinade. Seal plastic bag and squish to coat meat. Let marinate at room temperature for 30 minutes, or transfer to refrigerator and chill for up to 8 hours. (If marinating ahead of time, allow to sit at room temperature for 30 minutes before cooking.)
- Heat a large skillet over medium-high heat. Add vegetable oil. Heat oil until it begins to shimmer.
- Working in batches, remove meat from marinade and add to the pan in a single layer. Sprinkle lightly with kosher salt. Cook for 1 minute to brown. Push browned meat to side to finish browning rest of meat. Add more vegetable oil as needed if pan gets too dry.
- Add thinly sliced green onions and (optional) sesame seeds. Stir and toss all together until meat is thoroughly cooked and slightly crisp on edges, about 3-5 minutes.
- Garnish with more thinly sliced green onions. Serve warm over steamed rice or in lettuce wraps.
* Any tender prime steak may be used. Pork loin or skinless, boneless chicken breasts or thighs may also be used.
This sounds incredible. I would’ve never thought about using a pear in a marinade. Can’t wait to try it!
thanks for the good pub in your recipe intro!!
As for the book or blog, you and Jan must be in cahoots! She, the kids and grandkids all want me to write of growing up in Alaska before statehood when Anchorage was a one-high school town–now there are a dozen. And there’s the stuff about being a bushpilot, daily commuting from a fly-in only lake 75 miles each way by floatplane for my job in the business world, being in the Alaska Air National Guard for 10 years on flight status, and, well, it gets interesting… As for that cup of sugar, bring Randy along and the four of us will share a glass of wine, neighbor!! As for the bulgogi, it is a colorful presention when served with steamed beet wedges, along with being a party of flavors in your mouth!! Your friend and neighbor, Reno Dave
Jan is right. I don’t think you should wait another day to start that book! Cheers from NC!
Yum, this sounds delicious, and from what Dave wrote above, he does need to publish his story!
this is another one of those recipes I’ve only ever eaten, in a restaurant, and never made (by the way would never have guessed that grated pear is an ingredient), so thank you for this I love this dish