bulgogi

Ingredients:

½ pear, grated

1 garlic clove, grated

1 tablespoon grated peeled ginger

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

1 teaspoon crushed red pepper flakes

1 tablespoon light brown sugar, packed

1 pound trimmed hanger steak

2 tablespoons vegetable oil, divided

Kosher salt

3-4 scallions, sliced

Directions:

Combine pear, garlic, ginger, soy sauce, sesame oil, red pepper flakes, and brown sugar in a small bowl.

Slice the meat into very thin strips. Place the meat in a large Ziploc bag. Add the marinade, seal the bag, and toss until the meat is coated. Unseal and remove all the air and reseal the bag. Let sit at room temperature 30 minutes, or place in the refrigerator for up to 8 hours.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high until the oil shimmers. Remove half of the meat from the marinade, letting any excess drip back into bag. Place the meat in the hot pan in a single layer, season very lightly with kosher salt. Cook without moving until lightly browned, about 1-2 minutes. Turn the meat with tongs 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.

Top with sliced scallions to serve.

(The bulgogi can be made several hours in advance. Cool to room temperature then place in a covered dish and refrigerate. Reheat in a clean large skillet over medium to medium-high heat, tossing occasionally until heated through for about a minute or two. Top with the sliced scallions)

Serves 3-4