Flank Steak Bulgogi
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Servings
6
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Course
Main Course
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Cuisine
Korean
Flank Steak Bulgogi
Description
This Flank Steak Bulgogi recipe calls for slicing the flank steak thinly across the grain at a steep angle to ensure tenderness and optimal texture. The marinade combines soy sauce, sugar, rice wine, pineapple juice, minced garlic, grated ginger, sesame oil, sesame seeds, and black pepper to create a balanced sweet and savory flavor profile with subtle acidity.
The meat is marinated for at least one hour to absorb these flavors. Cooking takes place over high heat in a grill pan or skillet, caramelizing the marinade and sealing in the juices in a brief one to two minutes per side. Managing heat is important to prevent burning from the sugar content in the marinade.
The result is tender, flavorful steak slices that can be served as a main dish or part of a Korean meal. The scallions included in the marinade provide fresh aromatic notes.
Ingredients
- 1 flank steak about 1.5 to 2 pounds
- 2 scallions roughly chopped
Marinade
- 5 to 6 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons rice wine or mirin or white wine
- 4 tablespoons pineapple juice use 100% juice, from a can
- 1 tablespoon garlic minced
- 1 to 1-1/2 teaspoons ginger finely grated
- 2 tablespoons sesame oil
- 2 teaspoons sesame seeds
- ⅛ teaspoon black pepper
Instructions
- Slice the meat (about ⅓ to ¼-inch thick) against the grain at a steep angle.
- Combine all the marinade ingredients in a bowl, and mix well.
- Add the meat and scallions and mix well until evenly coated. Marinate at least for 1 hour.
- Heat a grill pan or a skillet over high heat and add the meat slices. Lower the heat as necessary. The marinade may burn if the heat is too high. Cook until the meat is cooked through and slightly caramelized, one to two minutes each side.
User Reviews
Overall Rating
4.7
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