Easy Bulgogi

Combine ¼ pear, coarsely grated, 1 garlic clove, finely grated, 2 Tbsp. soy sauce, 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1 tsp. crushed red pepper flakes (if using), one 1" piece ginger, peeled, finely grated, 1 Tbsp. light brown sugar, and 1 Tbsp. toasted sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice 1 lb. trimmed hanger steak, boneless short rib, boneless pork loin, or skinless, boneless chicken breasts or thighs into very thin strips. Add to marinade, seal bag, and squish everything around until meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours.

Heat 1 Tbsp. vegetable oil in a large cast-iron skillet or other heavy pan over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with kosher salt and sear in a single layer, undisturbed, until lightly browned underneath, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer bulgogi to a plate. Repeat with remaining meat, 1 Tbsp. vegetable oil, and more salt. Top bulgogi with sliced scallions and toasted sesame seeds. Editor’s note: This bulgogi recipe was first printed in our November 2015 issue; it has been updated for style. Head this way for more easy weeknight dinners →