Bulgogi: Korean “fire meat”
12/29/2017
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
- 1/4 grated pear
- 1 grated garlic clove
- 2 Tbsp soy sauce
- 1 Tbsp hot pepper flakes Korean gochugaru, or red pepper flakes
- 1 Tbsp Red Habanero Pepper Sauce Blacklick® Spice Company
- 1 Tbsp ginger peeled and grated
- 1 Tbsp light brown sugar or demeria sugar
- 1 Tbsp sesame oil toasted
- 1 Pound Pork loin Boneless; sliced very thin
- 2 Tbsp vegetable oil
- 1 Tbsp kosher salt
- 1 bunchh green onions sliced
Ingredients
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Instructions
- Assemble ingredients
- Grate pear, garlic, and ginger
- Combine with pepper flakes, pepper sauce, sugar, sesame oil, and soy sauce in large zip lock bag
- thinly slice meat
- Put everything into bag and mix well. place in refrigerator for several hours
- Heat 1 Tbsp oil i large skillet over med high heat. put 1/2 of the meat into pan, spread out and season lightly with salt. Let meat cook without moving for about 1 minute. Mix meat and allow it to brown on the other side. Continue cooking until cooked through. Remove to serving dish and repeat with remaining meat. Serve topped with scallions
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