Korean Marinated Grilled Pork

Ingredients

• ½ cup low-sodium soy sauce
• 1 medium asian pear, peeled and grated
• 3 tablespoons sesame oil
• 2 tablespoons brown sugar
• 5 cloves garlic cloves
• 1 inch piece fresh ginger, peeled
• 1 tablespoon rice vinegar
• ½ teaspoon gochugaru (korean red chili flakes)
• 2 pounds boneless pork shoulder, thinly sliced
• 3 scallions scallions, green and white parts separated
• 2 tablespoons toasted sesame seeds
• 3 cups cooked short-grain white rice

Instructions

1. 1

   Peel 1 medium asian pear, cut it into chunks, and grate it on a box grater directly into a large mixing bowl—you want about 1/3 cup of grated pear. Peel and finely mince 5 garlic cloves and grate a 1-inch piece of fresh ginger on a microplane. Add both to the bowl.

2. 2

   Pour 0.5 cup of low-sodium soy sauce, 3 tablespoons of sesame oil, 1 tablespoon of rice vinegar, and 2 tablespoons of brown sugar into the bowl. Sprinkle in 0.5 teaspoon of gochugaru. Whisk everything together until the brown sugar dissolves and the marinade is smooth and glossy.

3. 3

   Using a sharp knife, slice the 2 pounds of boneless pork shoulder against the grain into thin sheets about 1/4 inch thick—partially freezing the meat for 30 minutes beforehand makes this much easier. The thinner the slices, the faster they'll cook and the more evenly they'll absorb the marinade.

4. 4

   Transfer the pork slices to a large ziplock bag or shallow dish and pour the entire marinade over them. Toss gently with your hands to coat every piece evenly. Seal the bag and refrigerate for at least 15 minutes, or up to 4 hours—longer marinating creates deeper flavor.

5. 5

   Set a 14-inch cast iron skillet or grill pan over medium-high heat and let it preheat for 2 minutes. You want it hot enough that a drop of water immediately dances and evaporates—this guarantees a caramelized, charred exterior rather than steamed meat.

6. 6

   Working in batches to avoid crowding the pan, lay the pork slices flat on the hot skillet in a single layer. Do not move them for 1 to 2 minutes—listen for an aggressive sizzle and watch for the edges to brown. Flip each slice and cook the other side for another 30 to 60 seconds until lightly caramelized but still slightly pink in the center.

7. 7

   Transfer each batch to a serving platter as it finishes cooking. Repeat until all the pork is cooked. Pour any remaining marinade from the skillet over the cooked meat.

8. 8

   Slice 3 scallions on a sharp bias—separate the white parts from the green parts. Scatter the white parts and 2 tablespoons of toasted sesame seeds over the pork while it's still warm. Divide 3 cups of cooked short-grain white rice among serving bowls, top each with a generous portion of bulgogi, and finish with the scallion greens. Serve immediately while the meat is hot and the rice soaks up the savory juices.

Tools you’ll need

• large mixing bowl
• box grater
• microplane
• whisk
• sharp knife
• large ziplock bag or shallow dish
• 14-inch cast iron skillet or grill pan

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