Fire meat, made simple

Bulgogi, which means fire meat, is thinly sliced marinated meat traditionally cooked over an open flame. This version uses a hot skillet to brown and crisp the meat in minutes.

“Sweet, savory, and charred at the edges, bulgogi makes a compelling case for keeping dinner simple.”

The magic marinade

A blend of soy sauce, toasted sesame oil, brown sugar, garlic, ginger, and grated pear sweetens and tenderizes the meat while building complex flavor.

Pick your protein

For beef, hanger steak or boneless short rib work best, though rib eye, top sirloin, flank steak, or skirt steak all work well. Pork loin and chicken breasts or thighs are also great options.

Slice thin for speed

Slice meat very thinly so the marinade works quickly. Freeze it for 15 minutes to make slicing easier, or buy pre-sliced beef at a Korean grocery store.

Cook and serve

Sear thin meat strips in a hot skillet for about 4 minutes total until crisp at the edges. Serve with steamed rice, kimchi, crisp lettuce leaves for wrapping, and sliced cucumbers.

Grill it if you prefer

Bulgogi is traditionally cooked over an open flame. Cut beef into thin but relatively wide pieces so they don't fall through the grates, and you'll get smoky, caramelized edges.