Main Dishes

Build the center of a Korean meal with a pan of bulgogi, spicy pork or dakgalbi, then add rice and a vegetable side. These dishes differ in seasoning, cut of meat and cooking method. Slice ingredients evenly, prepare the sauce before heating the pan and work in batches when a crowded pan would steam instead of brown.

Use the individual recipe for measured quantities and its specific doneness guidance. Keep raw meat and ready-to-eat foods separate, check the final internal temperature where appropriate, and review soy sauce and gochujang labels for allergens. New recipes will appear after their proposed amounts and timing are checked.