Beef Bacon Bulgogi Skillet

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

I love making this dish and serving it in a cast-iron skillet. At the restaurant, I use individual cast irons, but feel free to use a 9-inch (23-cm) skillet. Just place it on a trivet at your table and serve it family-style with a large bowl of white rice or some crusty bread for soaking up all of that flavorful marinade.


For the Pickled Vegetables

  • 3 cups (720 ml) cold water
  • 2 tablespoons kosher


Make the pickled vegetables: In a large bowl, combine the cold water and salt and whisk until dissolved. Stir in the cucumbers and let sit in the refrigerator for 2 hours. Drain well.

Combine the vinegar and sugar in a medium nonreactive saucepan and bring to a boil over high heat. Cook until the sugar is dissolved. Remove from the heat, whisk in the sambal, and let cool for 5 minutes.