Thinly sliced grilled steak that has been marinated in a sweet soy, sesame, and garlic sauce is the main ingredient in the cuisine known as bulgogi, also known as Korean BBQ beef. Serve the meat in lettuce cups with rice and gochujang hot pepper paste if you want to boost the spiciness.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons soy sauce
- ¼ cup chopped green onion
- 2 ½ tablespoons white sugar
- 2 tablespoons minced garlic
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- ½ teaspoon ground black pepper
- 1 pound flank steak, thinly sliced
Instructions
- Gather all ingredients.
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- Whisk soy sauce, green onion, sugar, garlic, sesame seeds, sesame oil, and pepper together in a bowl.
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- Place flank steak slices in a shallow dish. Pour marinade over top. Cover and refrigerate for at least 1 hour or overnight.
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- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Quickly grill flank steak slices on the preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 1157 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly. I cooked the beef in the air fryer for 9 minutes at 380F. It turned out great.
Great flavor! I double the sauce and one batch is flank steak and the other chopped boneless skinless chicken thighs and marinade both overnight. I spread each meat separately in a baking pan lined with parchment paper and cook at 350 for 15 minutes then switch to broiler for 5 minutes or until meat has a little singe. I put either meat in a French roll or flour tortilla with mayo, mustard, pickles lettuce and cheese. Keep the meats separate and sealed in the fridge and heat as needed. I hear about 1 cup of meat for 2min 30 sec on 50% in the microwave. I’m single so this lasts me all week.
Ended up cooking this in a wok and it turned out great along side some rice. Can’t wait to try on the grill this summer.
This was incredibly easy and delicious. We ate it as lettuce wraps and was perfect as just the meat and lettuce. We also did make a sriracha mayo and a quick pickled cucumber using rice vinegar that complemented the dish well.
I will definitely make this one again.
Pretty pretty good. I’ll use brown sugar to test the comments.
Excellent!
This was AH-MAZING!! I accidentally let this marinade for over a day and it came out so flavorful!! I did have to double it since I have a large family. It was definitely delicious and I will be making this over and over again. Thank you!!
I’ve made this so many times, I’ve lost count. When I want to make bulgogi, this is THE recipe I always use. Thanks so much for sharing!!
I’ve been using this recipe for years. When we have guests over and I cook, they are always amazed at how good this is, especially with some gochujang. They always ask when they can come back for some more. Great recipe!!!!!
Perfect and easy!
This was absolutely amazing, I followed some of the reviews and used brown sugar instead of white sugar. My picky eating teenager even liked it.
I added a little more soy sauce and minced garlic. Came out great.
Absolutely delicious!! Didn’t have flank steak so used a 1.70 pound flat iron steak and doubled the marinade amount. Let it marinate for about 3 hours and then put everything in a really hot wok set to high and in about 3 minutes it was perfect. Served with Thai rice noodles with a spicy szechuan sauce and some oven roasted garlic broccoli.
I used half the amount of sugar and it was fabulous – I was hoping for leftovers but the whole family kept going back for more
Loved the flavor but I would not “char” it on the grill. I like my meat a little less cooked. This app wont let me upload the picture tho
Loved it!! I made it for dinner this evening and my family devoured it! The beef I selected ended up being a little on the tough side. So next time I’m going to add a little lime juice prior to tenderize my beef better. But other than that my husband and I agree this recipe is for the books!!
Turned out great! Wonderful flavor I followed the instructions to a tee. The only change I made was to double the recipe because of the number of people I had to feed.
Meh; this recipe was nothing special. I followed it exactly and precisely with the attention to detail of a scientist, and the flavors were very forgettable.
This was delicious, although it doesn’t really taste like any Bulgogi I’ve had before. I think next time I make it I’ll leave out the sesame seeds and just sprinkle them on top. I also think I’ll scale back just a bit on the garlic as it was strong. I did add 1/2 a grated pear to help to tenderize the meat. I wasn’t able to grill the meat so I cooked it on the stove in a fry pan and once cooked there was a lot of liquid so I made a slurry of cornstarch/soy sauce/water and drizzled it in. It turned the liquid into a wonderful gravy. Will definitely make again!
This was so good, I made it twice in one week! I maintain a Keto diet, so I just swapped Swerve sweetener for the sugar. FANTASTIC! This will be on our regular rotation now.