Korean Beef or Pork Bulgogi
- 1 1/2 pound meat of choice (flat iron steak, pork)
- 1 onion peeled, quartered and sliced
- 1 Asian pear peeled, cored and chopped
- 1 small shallot chopped
- 3 cloves garlic chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon roasted sesame oil
- 1 tablespoon sugar
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 teaspoon freshly ground black pepper
- 1 tablespoon canola or vegetable oil
- Sesame seeds , for serving
- Sides: veggie of choice and brown/white rice
- Wrap the meat in plastic wrap and freeze for 1-2 hours to firm up to help with cutting. You can also ask the butcher when you purchase to cut it for you.
- Thinly slice the meat across the grain into about 1/8-inch slices. Place the meat and chopped onion in a gallon freezer bag or a large bowl and set aside.
- In a food processor/blender, combine the Asian pear, shallot, garlic and grated ginger until smooth. Add the soy sauce, sesame oil, sugar, gochujang and black pepper and pulse until combined. Pour into the gallon freezer bag or large bowl with the steak and onions and mix to combine. Refrigerate for 30 minutes up to overnight.
- When ready to cook, preheat a cast-iron pan or large skillet over high heat and then add the oil. Add the meat, onions and marinade to the pan. Cook, stirring constantly, until the meat begins to brown and caramelize and the onions are cooked through, about 4-5 minutes.
- Garnish with chopped green onion and sesame seeds. Serve with rice, veggies, etc.