For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
1/4 pear, grated
1 garlic clove, grated
2 Tbsp soy sauce
1 tsp crushed red pepper flakes
1 Tbsp grated peeled ginger (or ginger paste)
1 Tbsp light brown sugar
1 Tbsp toasted sesame oil
1 lb boneless trimmed hanger steak
2 Tbsp vegetable oil, divided
Sliced scallions (for serving)
Combine pear, garlic, soy sauce, gochugaru, 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.