You don’t need to go to a Korean BBQ restaurant (or have a Korean grandma) to enjoy this deeply flavorful version of bulgogi — Korean grilled beef. In fact, you can pull it off on a weeknight. The only secret for great salty-sweet flavor is to put the meat in the simple marinade at least 8 hours ahead. We’ve gone for lean and economical flank steak here instead of the more traditional and pricier short rib. And to keep things extra-easy, we cooked the meat on a grill pan rather than firing up the grill. Add a pot of rice if you’d like a more filling meal, and lettuce leaves if you want to make wraps.
Satisfy your sweet tooth with this easy-to-make recipe for Korean Bulgogi.
1. Info for Korean Bulgogi
- Cook Time: 30 Min
- Total Time: 30 Min
- Servings: 6
- Calories: 279.44 kcal
2. Ingredients for Korean Bulgogi
- 1 1/2 lb. flank steak
- 2 garlic cloves
- 1/4 cup mirin
- 3 Tbsp. soy sauce
- 2 Tbsp. toasted sesame oil
- 4 tsp. light brown sugar (packed)
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. vegetable oil (or more, if using frying pan)
- 3 green onions
- Steamed rice (optional)
- 1 head red leaf lettuce (separated into leaves, optional)
- Kimchi (optional)
Lay the flank steak flat and seal in a shallow lidded container or sheet of plastic wrap. Freeze for about 30 minutes to make slicing easier.
To make the marinade: Thinly slice the garlic and place in a shallow mixing bowl. Add the mirin, soy sauce, sesame oil, brown sugar, salt, and pepper and stir until sugar dissolves.
Slice steak on a diagonal across the grain into 1/4-inch-thick slices. Add steak to marinade and mix until each slice is well coated. Cover the bowl and refrigerate for at least 8 hours and up to 24 hours, turning meat occasionally in marinade.
Heat a grill pan or large frying pan over medium-high heat until hot. Brush oil onto the grates. Grill steak flat in a single layer in 2-3 batches, turning as needed, until steak is lightly charred and cooked through, 1-3 minutes total. If using a frying pan, add oil as needed to prevent sticking. Transfer meat to a serving platter as it is finished.
Slice the green onions on a diagonal and scatter over bulgogi. Serve beef with rice, lettuce, and kimchi if desired.