Basic Bulgogi

Directions

1. 1
   Combine pear, garlic, soy sauce, gochugaru (if using), ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips.
2. 2
   Add to marinade, seal bag, and squish everything around until the meat is coated.
3. 3
   Let sit at room temperature 30 minutes, or chill up to 8 hours.
4. 4
   Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering.
5. 5
   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.
6. 6
   Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt.
7. 7
   Serve topped with scallions.
8. 8
   Editor's note: This recipe was originally printed in our November 2015 issue. Head this way for more easy dinner ideas →