Skillet Pork Bulgogi

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I was inspired to have a Korean dinner by an article in Bon Appetit, and I made it using only pantry items and items I could buy from my local Kroger’s (i.e. no trip to a specialty grocery).  This bulgogi was made with some pork loin I had in the freezer and turned out very well.  We ate it with rice and a cucumber salad.  I cooked it in a cast iron skillet, and the sugars in the marinade really burned on to the cast iron, so Carol thinks I should made this next time in a non-stick skillet.


¼ Asian pear (nashi), coarsely grated

1 garlic clove, crushed

2 Tbs. soy sauce

1 tsp. crushed red pepper flakes (or 1 Tbs. gochugaru)

1 Tbs. grated ginger

1 Tbs. light brown sugar

1 Tbs. toasted sesame oil

1 lb. boneless pork loin (or trimmed hanger steak, boneless short rib, boneless chicken thighs, etc.), thinly sliced

2 Tbs. vegetable oil, divided

Kosher salt

2 scallions, sliced (as garnish)


Put the Asian pear, garlic, soy, red pepper, ginger, sugar, and sesame oil in a gallon ziplock baggie, and mix well.  Thinly slice the pork loin (or other meat) and mix with the marinade ingredients.  Squeeze out the air from the baggie.  Marinade for 30 minutes on the kitchen counter at room temperature, or up to 8 hours in the refrigerator.  When done marinating, drain the meat in a colander.


Sprinkle the drained meat lightly with kosher salt.  Put a tablespoon of oil in a large skillet over medium-high heat.  When hot, add half of the meat in a thin layer.  Allow to cook without moving for a minute to brown.  Then turn and cook another 2-3 minutes until done.  Put the cooked meat in a bowl.  Sprinkle the remaining meat lightly with kosher salt.  Add the second tablespoon of oil to the skillet.  When hot, repeat with the second batch.

Serve with rice and a garnish of sliced scallions.


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