Bulgogi |불고기 | Korean Barbecue Beef

Flank Steak Bulgogi


Bulgogi | Korean Barbecue Beef
  • 1 pound thinly sliced rib-eye
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon granulate or brown sugar
  • 1 tablespoon mirin*
  • 2 medium cloves minced garlic, 2 teaspoons
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon sesame seed oil
  • 1 teaspoon roasted sesame seeds
  • 1 stalk green onion, chopped, ¼ cup
  1. In a bowl, combine marinade ingredients.
  2. Pour over the meat and message gently to evenly coat the marinade.
  3. Add sesame oil, roasted sesame seeds and diced green onions.
  4. Marinade for at least 30 minutes in the refrigerator.
  5. Pan fry, oven broil or grill.
*sweet cooking seasoning, can be substituted with equal parts of light corn syrup and sake.


Cook’s Note…
I buy a large piece of ribeye roast, and ask the butcher to trim the outer fat and slice the meat as thinly as possible. I find this to be the best way to get the most fresh and tender pieces of meat. Usually, it is more than what i need, so I divide them into one pound portions and freeze for a later use.

To slice the meat paper thin, freeze the meat then using an electric slicer, slice to your desired thickness.


Another good cut of meat is Flank Steak:

Trim the fat and sinew, cut in half, then cut on a bias against the grain into thin slices.


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