4.7 from 162 votes
Flank Steak Bulgogi
Flank Steak Bulgogi marinates thinly sliced flank steak with a soy sauce-based marinade featuring sugar, rice wine, pineapple juice, garlic, ginger, sesame oil, sesame seeds, and black pepper. The marinated meat cooks quickly over high heat until caramelized and tender with a balance of savory, sweet, and tangy flavors, accented by aromatic sesame.
Prep Time
20 mins
Cook Time
10 mins
Additional Time
1 hr
Servings:
6
Course:
Main Course
Cuisine:
Korean
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.
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