Friday, May 22, 2020



Korean barbecue beef, bulgogi, is very easy to prepare at home with a few basic ingredients, and thinly sliced beef doesn't take long to marinate.

  • 2 tablespoons  vegetable oil  (divided)
  • 1 teaspoon  toasted sesame seeds 
  • 2  green onions  (thinly sliced)
  • 2 pounds  flank steak 

  • 1/4 cup  reduced-sodium soy sauce 
  • 1 tablespoon  freshly grated ginger 
  • 3 tablespoons  light brown sugar 
  • 1/8 teaspoon  red pepper flakes 
  • 1 tablespoon  rice vinegar 
  • 1/2 cup  Asian pear  (grated)
  • 2 tablespoons  sesame oil 
  • 5 cloves  garlic  (minced)


Chill the Steak:
  1. Wrap the flank steak in plastic wrap, and place in the freezer for 30 minutes.
  2. Unwrap and slice across the grain into 1/4-inch thick slices.

  1. In a medium bowl, combine all the "Marinade" ingredients. Add them to gallon size Ziploc bag, and add the steak slices.
  2. Marinate for at least 2-3 hours or overnight, turning the bag occasionally.

  1. Place a large cast-iron grill pan over medium-high heat and once heated through add 1 tablespoon of vegetable oil.
  2. Once the oil is hot, working in batches, add the steak slices to the pan in a single layer and cook until charred, flipping once, it takes about 2-3 minutes per side to cook.
  3. Add the remaining 1 tablespoon of vegetable oil and cook the rest of the steak.
  4. Serve immediately over rice if desired, garnished with chopped green onions and toasted sesame seeds. Enjoy your dinner!