Yield: 4 Servings

Bon Appétit

For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.

• ¼pear, grated
• 1garlic clove, grated
• 2TBS soy sauce
• 1TBS gochugaru (coarse Korean hot pepper flakes), or 1 tsp crushed red pepper flakes
• 1TBS grated peeled ginger
• 1TBS light brown sugar
• 1TBS toasted sesame oil
• 1lb boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
• 2TBS vegetable oil, divided
• Kosher salt
• Sliced scallions (for serving)

Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook 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 tablespoon vegetable oil, remaining meat, and more salt.

Serve topped with scallions.