If you’ve never had Korean BBQ, I highly recommend trying it. It’s similar to American BBQ but still has a great Asian flare to it. My mom and I recently made a bulgogi recipe from Bon Appétit with a side of bok choy. Both are very simple and quick to make – besides marinating the meat, waiting for the bok choy to sautée is the longest part. We used short ribs for the bulgogi and we really enjoyed it. Only changes we would have made were to add more gochugaru because it wasn’t spicy enough. We also wished we grilled it instead of sautéed it, but we’ll try that next time because we’ll definitely be making this dish again.
Bulgogi Ingredients (serves 4):
- ¼ pear, grated
- 1 garlic clove, grated
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
- 1 tablespoon grated peeled ginger
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
- 2 tablespoons 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 Tbsp. 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 Tbsp. vegetable oil, remaining meat, and more salt.
Serve topped with scallions.
Bok choy Ingredients:
- 7 small boy choy, chopped
- 1 large garlic clove, chopped
- Sesame oil
- Soy sauce
- Salt and pepper, to taste
Boy choy directions:
- Sautée bok choy and garlic in a warm skilled with sesame oil. Season with salt and pepper.
- As bok choy begins to soften, add a few dashes of soy sauce to taste. Once softened, remove from heat and serve.