Korean Bulgogi with Carrots and Green Onions
Serves 4
¼ pear, coarsely grated
1-2 cloves garlic, minced
1-2 tablespoons fresh ginger, zested
2 tablespoons soy sauce
1 tablespoon sesame seed oil
1- 1½ tablespoons gochugaru (Korean hot pepper flakes) or 1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
1 carrot, cut into thin slices using a peeler and cut those slices in half
2 green onions, cut into 2-3 inch pieces and split down the middle, plus more for garnish
1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or boneless, skinless chicken breasts or thighs
2 tablespoons olive oil, sesame seed oil, or a combination of the two
Salt and pepper
Rice, for serving
For Garnish:
Cilantro, coarsely chopped
Sesame seeds,
Peanuts, roughly chopped
In a medium sized bowl, combine the pear, garlic, ginger, soy sauce, sesame seed oil, gochugaru, and brown sugar. Mix everything together well. Add green onions and carrots and mix until well coated.
Cut the meat in very thin slices. This is important as it should stir-fry and cook quickly once you add it later to the pan. Add the meat to the marinade and mix everything together well.
Cover the bowl and let it marinade at room temperature for 30 or let it rest in the refrigerator up to 24 hours.
Heat a large skillet over medium-high heat. Add your olive oil and/or sesame seed oil to the pan. As it heats up, take a slotted spoon and scoop half of the meat and vegetable mixture out, letting the excess marinade drip off. Add it to the skillet and let everything sit and cook in a single layer, without moving it, for 2 minutes. Season with salt.
Toss the meat and continue mixing until the meat is cooked through and the veggies have softened, about 3-5 minutes.
Transfer the meat and veggies to a plate and repeat steps #4-5 with the remainder of the meat and veggies.
Serve over rice and garnish with green onions, cilantro, sesame seeds, and peanuts.
Enjoy!
