Bulgogi

Thinly sliced, marinated, and grilled over open flame

by

Yield: 2–4 servings

Ingredients:

1/4 pear, grated (I like a ripe D’Anjou, but whatever sweet variety you can get your hands on)

1 garlic clove, finely minced   

2 tbsp. soy sauce

1 tsp. crushed red pepper

1 tbsp. peeled, grated ginger

1 tbsp. toasted sesame oil

1 lb. of meat (pork loin, beef, chicken) or tofu

2 tbsp. vegetable oil

Pre-cooked rice

Diced green onions 

Method: 

1. Combine the first six ingredients in a ziplock bag or a lidded storage container. Very thinly slice your chosen meat product (less than 1/4 of an inch is best). Super thin allows the marinade to quickly sink in. I like to partially freeze whatever meat I intend to serve; it makes it much easier to slice thinly.

2. Add meat to the bag or container. Allow to marinate for at least half an hour—longer is always better. Again, the thin cuts allow great flavor very quickly, which is the beauty of this recipe.

3. When ready to cook, you want the equivalent of high heat on your stove. Add 2 tbsp. of vegetable oil to your cooking vessel, toss in half of the meat. (You’ll cook in batches to avoid overcrowding the pan so all meat can cook evenly.) Allow it to sizzle for a good two to three minutes before stirring or flipping it. Give it another two to three minutes, or until it looks done. Serve over rice with some diced green onions. 

Read about why Bulgogi is the perfect campground delicacy in Christie Matherne Hall's story,"Notes on Camp Cooking," from our August 2019 issue.