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Korean Beef Bulgogi Recipe

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4.3 from 21 reviews

Korean Beef Bulgogi is a classic Korean dish featuring thinly sliced marinated flank steak grilled to perfection. The marinade, made with soy sauce, sesame oil, garlic, ginger, and Asian pear, infuses the beef with a perfect balance of savory, sweet, and slightly spicy flavors. This recipe uses a cast-iron grill pan to achieve a beautiful char, making it ideal for serving over steamed rice with green onions and toasted sesame seeds as garnish.

  • Total Time: 5 hours 25 minutes
  • Yield: 4 servings

Ingredients

Beef

  • 2 pounds flank steak (sirloin, tenderloin, or Ribeye)
  • 2 tablespoons vegetable oil (divided)

Marinade

  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons light brown sugar
  • 2 tablespoons sesame oil
  • 5 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • 1/2 cup Asian pear (grated)
  • 1/8 teaspoon red pepper flakes

Garnish

  • 2 green onions (thinly sliced)
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Chill the Steak: Wrap the flank steak tightly in plastic wrap and place it in the freezer for 3 hours. This helps to firm up the meat, making it easier to thinly slice.
  2. Slice the Steak: Remove the steak from the freezer and unwrap. Using a sharp knife, slice the meat across the grain into 1/4-inch thick slices to ensure tenderness.
  3. Prepare the Marinade: In a medium bowl, combine reduced-sodium soy sauce, rice vinegar, light brown sugar, sesame oil, minced garlic, grated ginger, grated Asian pear, and red pepper flakes to create the marinade.
  4. Marinate the Beef: Place the sliced steak into a gallon-size Ziploc bag and pour in the marinade. Seal the bag, remove excess air, and massage the marinade into the meat. Refrigerate and marinate for at least 2 to 3 hours or overnight for best flavor, occasionally turning the bag.
  5. Heat the Pan: Place a large cast-iron grill pan over medium-high heat until very hot. Add 1 tablespoon of vegetable oil and heat until shimmering.
  6. Cook the Beef in Batches: Arrange a single layer of marinated steak slices onto the hot pan. Cook for 2-3 minutes per side until nicely charred and cooked through. Avoid overcrowding to ensure even cooking.
  7. Continue Cooking Remaining Beef: Add the remaining 1 tablespoon of vegetable oil as needed, and cook the remaining beef slices in the same manner.
  8. Serve: Serve the grilled bulgogi immediately over steamed white rice. Garnish with thinly sliced green onions and toasted sesame seeds for added flavor and texture.

Notes

  • Freezing the flank steak before slicing makes it easier to cut thin, even slices.
  • Marinate the beef overnight if possible to deepen the flavors.
  • Use a cast-iron grill pan or outdoor grill for best charring and flavor.
  • Asian pear acts as a natural tenderizer in the marinade; substitute with grated apple if unavailable.
  • Serve with steamed rice or lettuce wraps for a traditional experience.
  • Author: Madelynn
  • Prep Time: 15 minutes (plus 3 hours freezing and 2-3 hours marinating)
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Korean

Find it online: https://allyumcooks.com/korean-beef-bulgogi-recipe/