From the Cook

1/2

Korean Bulgogi

OnlineCook Verified

Ingredients

Warning0 allergens identified

Korean Bulgogi

1 ½ pounds flank steak

2 cloves garlic

¼ cup mirin

3 tablespoons soy sauce

2 tablespoons toasted sesame oil

4 teaspoons light brown sugar(packed)

¼ tsp salt

¼ tsp freshly ground black pepper

1 tbsp vegetable oil(plus more if using frying pan)

3 green onions

steamed rice

1 red leaf lettuce(separated into leaves, optional)

kimchi(optional)

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

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Slice Against the Grain 🔪
Cut the flank steak against the grain into thin strips before marinating to break down muscle fibers and maximize tenderness and marinade absorption.
Marinade Timing is Critical ⏰
Marinate for at least 8 hours (or up to 24 hours) as the soy, mirin, and garlic need adequate time to penetrate the meat and develop that signature sweet-savory depth.
Sesame Oil Application 🌾
Add toasted sesame oil only in the last few minutes of cooking or after plating to preserve its delicate nutty aroma and prevent it from burning on high heat.
High Heat Searing Technique 🔥
Use a very hot grill pan or cast iron skillet and work in batches to avoid overcrowding; this creates a caramelized crust while keeping the interior juicy and tender.
Lettuce Wrap Assembly Strategy 🥬
Serve bulgogi components separately so diners can assemble their own wraps with lettuce, rice, kimchi, and green onions—this keeps the lettuce crisp and allows flavor customization.