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Korean Beef Bulgogi

A savory marinated beef dish that’s grilled to perfection, featuring a delightful fusion of flavors that appeals to everyone at the table.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 large flank steak sirloin Tender and flavorful cut of beef, ideal for marinating.
  • 2 tablespoons reduced-sodium soy sauce Provides saltiness without overwhelming the dish.
  • 1 tablespoon rice vinegar Adds a slight tang to balance the marinade.
  • 1 tablespoon light brown sugar Contributes sweetness that enhances the flavor.
  • 1 tablespoon sesame oil Infuses a rich, nutty flavor into the beef.
  • 2 cloves garlic, minced Offers a savory aroma and depth of flavor.
  • 1 tablespoon freshly grated ginger Brightens the dish with its spicy warmth.
  • 1 medium Asian pear, grated Adds natural sweetness and moisture to the marinade.
  • 1/2 teaspoon red pepper flakes Introduces a hint of heat for a balanced flavor profile.
For Cooking
  • 2 tablespoons vegetable oil Used for cooking the beef, providing a good sear.
  • 3 scallions green onions, chopped Adds freshness and a subtle onion flavor.
  • 1 tablespoon toasted sesame seeds Offers a nutty crunch for garnish.

Method
 

Preparation
  1. Wrap the steak in plastic wrap and place it in the freezer for about 3 hours.
  2. Unwrap and slice the chilled steak against the grain into 1/4-inch thick slices.
  3. In a medium bowl, combine all marinade ingredients until well mixed.
  4. Add the sliced steak to a gallon-size Ziploc bag with the marinade, ensuring all pieces are coated. Marinate for at least 2-3 hours or overnight, turning the bag occasionally.
Cooking
  1. Place a large cast-iron grill pan over medium-high heat. Once heated, add 1 tablespoon of vegetable oil.
  2. When hot, add the steak slices in a single layer, cooking for about 2-3 minutes per side until charred, flipping once.
  3. For the remaining steak, add the other tablespoon of oil and repeat the cooking process.
  4. Serve immediately over white rice, garnished with chopped green onions and toasted sesame seeds if desired.

Notes

For an even deeper flavor, consider marinating the beef overnight. Slice the meat while it’s still slightly frozen for cleaner cuts. Adjust the level of red pepper flakes to suit your spice preference, and don’t skip the Asian pear; it contributes not just sweetness but also moisture. Let the cooked beef rest for a few minutes before serving to retain its juices.