20-Min Korean Bulgogi with Mixed Protein
Tender soy-ginger beef and pork, charred in a cast iron skillet, finished with sesame and scallion. The kind of weeknight dinner that tastes restaurant-quality but takes less time than delivery.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- ¾ lb beef sirloin or ribeye, thinly sliced
- ½ lb pork loin or shoulder, thinly sliced
- 3 tbsp soy sauce
- 1.5 tbsp brown sugar
- 1 tbsp fresh ginger, minced
- 1.5 tbsp sesame oil
- 4 whole scallions, sliced (white + green separated)
Instructions
- 1
Combine soy sauce, brown sugar, ginger, and 1 tbsp sesame oil in a bowl. Add beef and pork, toss to coat evenly.
- 2
Heat a 12-inch cast iron skillet over medium-high until it shimmers, about 2 minutes.
- 3
Working in batches, add meat in a single layer, spreading without overlapping. Cook 2-3 minutes per side until edges caramelize.
- 4
Transfer cooked meat to a plate. Repeat with remaining batches until all meat is browned.
- 5
Return all meat to the skillet. Toss with white scallion parts and remaining 0.5 tbsp sesame oil for 30 seconds.
- 6
Slide onto a serving plate and scatter green scallion parts on top. Serve immediately with rice or lettuce wraps.
Tools you’ll need
- 12-inch cast iron skillet or heavy stainless steel skillet
- mixing bowl
- knife for slicing meat and scallions
- tongs or spatula
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