I love the spicy, sweet flavors of classic bulgogi beef. For this version I incorporated some Aromatic Hella Bitters to infuse more depth of flavor.
Servings: 4 - 6
- 1/2 Bosc pear, grated
- 2 garlic clove, grated
- 2 tablespoons soy sauce
- 4 dashes of Aromatic Hella Bitters
- 1 teaspoon sherry vinegar
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon grated peeled ginger
- 1 tablespoon light brown sugar
- 1 tablespoon toasted sesame oil
- 1 pound flat iron steak
- 2 tablespoons canola oil, divided
- Kosher salt
- Sliced green onions (for garnish)
The How To
Slice meat into very thin strips. Combine pear, garlic, soy sauce, bitters, sherry vinegar, red pepper flakes, ginger, sugar, and sesame oil in a large resealable plastic bag.
Add to marinade, seal bag, and massage everything around until the meat is coated. Let sit at room temp for 45 minutes, or chill overnight.
Heat 1 tbsp. of canola oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, 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. canola oil, remaining meat, and more salt.
Serve topped with sliced green onions.