It was my birthday a couple of days ago and Steve offered to make me dinner. I didn’t know what I was in the mood for although I knew I wanted anything but turkey! I skimmed through my pinned recipes and found this from bon appetit magazine. It looked so delicious that I send the recipe along to Steve. He fried it up when he got to my place and man was it ever delicious! It was the perfect balance of sweet, spicy, and salty (although we cut the spice in half for our non-Korean taste buds) 😉 I couldn’t stop scarfing this stuff down – seriously. It was so weird – there was something about it that reminded me of the caribou meat my grandfather used to fry up for me. I think its the crunchy meat bits on the outside. Whatever it was, this recipe is going in the All-star folder!
¼ pear, grated
1 garlic clove, grated
2 tablespoons soy sauce
1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red
1 tablespoon grated peeled ginger (or 1/4 tsp ginger powder)
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless,
boneless chicken breasts or thighs
2 tablespoons vegetable oil, divided
ACTIVE: 20 MIN TOTAL: 50 MIN
Combine pear, garlic, soy sauce, gochugaru (or red pepper flakes), ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl. Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt. Serve topped with scallions.