Easy Homemade Bulgogi

• Gluten free

• Meat

  • 1 lb Pork loin, boneless

• Produce

  • 1 Garlic clove
  • 1 tbsp Ginger
  • 1/4 Pear
  • 1 Scallions

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1 Kosher salt
  • 1 tbsp Red pepper flakes or gochugaru
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted
  • 2 tbsp Vegetable oil

Found on inthiskitchen.com

Directions

• In a large resealable plastic bag or a medium sized bowl, mix together the pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil.
• Slice the meat into very thin strips, and add then to the marinade, making sure to mix it all together so each piece of meat gets well-coated. Allow to sit in the marinade for up to 30 minutes at room temp, or chill in the fridge for up to 8 hours.
• In a large skillet over medium-high heat, heat up a tablespoon of vegetable oil until it shimmers. Remove about half of the meat from the marinade (let any excess marinade drip away) and spread into a single layer in the pan. Let it cook without moving it until it gets nice and brown, about 1-2 minutes. Then you can start tossing the meat and continue to cook it, stirring occassionally, until it is fully cooked through. It should take at least 3 minutes total, maybe more if you cut your meat a bit thicker. Transfer to a plate when fully cooked, and then cook up the second batch of the meat the same way.
• Serve topped with scallions and sesame seeds if desired. It is great with white rice and served with any other kinds of veggies or kimchi if you’d like.