Recipe Details - OnlineCook

April 29, 2025

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. The recipe is a Yummly original created by Julia Lee.

13 Ingredients

From the Cook

1/2

Korean Bulgogi

OnlineCook

Ingredients

Servings

Warning0 allergens identified

Instructions

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 the steak on a diagonal across the grain into 1/4-inch-thick slices. Add steak to the 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 the meat occasionally in marinade.

Heat a grill pan or large frying pan over medium-high heat until hot. Brush oil onto the grates. Grill the 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 the meat to a serving platter as it is finished.

Slice the green onions on a diagonal and scatter over the bulgogi. Serve beef with rice, lettuce, and kimchi if desired.

Video Tutorial Bite Tutorial

Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Marinade Magic 🥢
For maximum flavor penetration, score the flank steak lightly with a sharp knife before marinating, which allows the soy sauce and mirin to deeply infuse the meat.
Slice Technique 🔪
Freeze the flank steak for 15-20 minutes before slicing to achieve ultra-thin, uniform cuts that will cook quickly and evenly.
Sesame Oil Finishing 🌟
Drizzle a small amount of toasted sesame oil over the cooked bulgogi just before serving to elevate the authentic Korean flavor profile.
Kimchi Pairing Pro 🌶️
Choose a aged, well-fermented kimchi to serve alongside the bulgogi, as its complex tanginess perfectly complements the sweet and savory meat.
Wrap Master Technique 🥬
Select the most tender, flexible red leaf lettuce leaves and slightly warm them to make the most pliable and delicious bulgogi wraps.