Easy Bulgogi

Sweet, savory, and charred at the edges, bulgogi makes a compelling case for keeping dinner simple. Roughly translated to “fire meat,” the dish traditionally consists of thinly sliced, marinated meat that’s cooked over an open flame. Our version takes things indoors, where a hot skillet browns and crisps the flavorful meat (you can use beef, pork, or chicken) in minutes.A marinade of soy sauce, toasted sesame oil, brown sugar, garlic, ginger, and grated pear gently sweetens and tenderizes the meat. For beef bulgogi, we like hanger steak or boneless short rib, but rib eye, top sirloin, flank steak, or skirt steak all work well. Slice the meat very thinly—freeze it for 15 minutes to make slicing easier, or buy pre-sliced beef at a Korean grocery store—so the marinade works quickly.Serve your bulgogi with steamed rice, kimchi, and crisp lettuce leaves for wrapping. Add sliced cucumbers, ssamjang, or a few more banchan and make a night of it.Bulgogi FAQCan I use pre-sliced beef for bulgogi?Yes. Thinly sliced beef sold for Korean barbecue is ideal, and beef sliced for shabu-shabu can work too. Because it’s especially thin, keep a close eye on it in the skillet—it may cook more quickly than the timing given in the recipe.Can I grill bulgogi instead?Yes. Bulgogi is traditionally cooked over an open flame, and grilling gives the meat smoky, caramelized edges. If grilling, cut the beef into thin but relatively wide pieces so they’re less likely to fall through the grates.Why does this recipe include gochugaru?Beef bulgogi is generally more sweet and savory than spicy, and gochugaru isn’t essential. We find its gentle, fruity heat a nice complement to the brown sugar and pear; feel free to leave it out.What do you serve with bulgogi?Steamed rice and kimchi are easy starting points. For lettuce wraps, set out crisp lettuce, sliced cucumbers, scallions, and ssamjang or gochujang, along with any other banchan you like.