Korean Mixed Meat Bulgogi
Tender strips of beef and pork marinated in a sweet-savory soy glaze, then grilled until caramelized. Serve over rice with lettuce wraps and pickled vegetables for an interactive Korean feast.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- ¾ lb beef sirloin, thinly sliced
- ¾ lb pork tenderloin, thinly sliced
- 5 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 stalks scallions, chopped
Instructions
- 1
Place the beef sirloin on a cutting board and slice it into strips about 1/8-inch thick, cutting against the grain—the grain runs along the length of the muscle, so slice crosswise to break it up.
- 2
Place the pork tenderloin on a cutting board and slice it into strips about 1/8-inch thick, also cutting against the grain to keep the meat tender.
- 3
Mince the garlic by placing each clove on the cutting board, pressing it with the flat side of your knife until it crushes slightly, then chop it into pieces smaller than a grain of rice.
- 4
Mince the ginger by peeling away the tan skin with a spoon, then chopping the pale flesh into tiny pieces about the size of pencil-tip dots.
- 5
Pour the soy sauce, brown sugar, and sesame oil into a medium bowl and whisk together until the sugar dissolves completely and the mixture looks uniform.
- 6
Stir the minced garlic and ginger into the marinade until evenly distributed throughout.
- 7
Add the beef and pork strips to the marinade and stir gently for 30 seconds until all the meat is coated with the liquid.
- 8
Let the meat sit in the marinade at room temperature for 10 minutes—this allows the flavors to absorb into the meat without cooking it.
- 9
Heat a large cast iron skillet or grill pan over medium-high heat until it shimmers and a drop of water sizzles and evaporates immediately, about 2 minutes.
- 10
Lift the meat from the marinade using tongs, letting excess liquid drip back into the bowl, then spread it in a single layer across the hot skillet.
- 11
Cook without moving it for 1 minute—you'll hear a steady sizzle and see the bottom edges turn brown—then flip each piece and cook the other side for 1 minute.
- 12
Remove the cooked meat to a clean plate and repeat with any remaining meat in batches until it is all seared.
- 13
Pour any remaining marinade into the empty skillet and heat over medium heat, stirring constantly, for 1 minute until it smells fragrant and slightly thickens.
- 14
Return all the cooked meat to the skillet and toss gently for 30 seconds until the pieces are evenly coated with the glaze.
- 15
Transfer the bulgogi to a serving platter and scatter the chopped scallions across the top.
Tools you’ll need
- cutting board
- sharp knife
- medium bowl
- whisk
- tongs
- 12-inch cast iron skillet or grill pan
- wooden spoon
- serving platter
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