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A staple of Korean barbecue, bulgogi translates to “fire meat” (a direct link to the tradition of making it by grilling marinated beef over charcoal). This bulgogi recipe requires minimal prep time, is endlessly adaptable, and was designed as a stovetop stir-fry—which means you can make it any time of year. In short, it’s an excellent weeknight main dish to keep in your back pocket.
The sweet-salty bulgogi marinade pairs well with sliced beef, chicken, or pork—for a vegetarian version, try this recipe with eggplant. If you’re going for classic Korean beef bulgogi, pay special attention to the cut of meat. We like trimmed hanger steak or boneless short rib, but another tender, well-marbled cut like top sirloin, rib eye, flank steak, or skirt steak also works. Cutting the meat into thin slices so the marinade ingredients work quickly is key.
Traditional bulgogi marinade calls for puréed or grated fruit such as kiwi, apple, or pear. The short marinating time gives you the chance to set your table with Korean side dishes , as well as everything you need to build little lettuce wraps: steamed white rice, green onions, toasted sesame seeds, ssamjang or gochujang, and crisp fresh lettuce leaves.
¼ pear, grated
1 garlic clove, grated
2 Tbsp. soy sauce
1 Tbsp. gochugaru (coarse Korean hot pepper flakes), or 1 tsp. crushed red pepper flakes (optional)
1 Tbsp. grated peeled ginger
1 Tbsp. light brown sugar
1 Tbsp. toasted sesame oil
1 lb. boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
2 Tbsp. vegetable oil, divided
Kosher salt
Sliced scallions (for serving)
Step 1
Combine ¼ pear, grated, 1 garlic clove, grated, 2 Tbsp. soy sauce, 1 Tbsp. gochugaru or 1 tsp. crushed red pepper flakes (if using), 1 Tbsp. grated peeled ginger, 1 Tbsp. light brown sugar, and 1 Tbsp. toasted sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice 1 lb. boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs into very thin strips. Add to marinade, seal bag, and squish everything around until meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.
Step 2
Warm 1 Tbsp. vegetable oil in a large cast-iron skillet or other heavy pan over medium-high heat until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with kosher salt and sear 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, second batch of meat, and more salt.
Step 3
Garnish with sliced scallions and serve.
