Description

Ever wondered if you could whip up the sizzling, mouthwatering flavors of Korean BBQ without a fancy grill or hours in the kitchen? Beef Bulgogi is here to prove you can! This iconic Korean dish features tender, thinly sliced beef soaked in a sweet-savory marinade of soy sauce, sesame, and garlic, then cooked to juicy perfection.

Ingredients

Beef Bulgogi relies on a few key ingredients to create its signature flavor. Here’s the lineup, why each matters, and substitutions for flexibility.

Flank Steak (1 pound, thinly sliced): Thin slices soak up the marinade and cook quickly, staying tender and juicy.
- Substitution: Try sirloin, ribeye, or skirt steak. For a budget option, use pork shoulder or chicken breast.
Soy Sauce (5 tbsp): The salty, umami backbone of the marinade.
- Substitution: Tamari or coconut aminos for gluten-free or low-sodium diets.
Green Onion (¼ cup, chopped): Adds a fresh, mild onion flavor and a pop of color.
- Substitution: Chives or finely diced white onion for a similar vibe.
White Sugar (2 ½ tbsp): Balances the salt with sweetness and helps the beef caramelize.
- Substitution: Brown sugar, honey, or maple syrup for a different sweet note.
Garlic (2 tbsp, minced): Brings bold, savory depth and immune-boosting benefits.
- Substitution: 1 tsp garlic powder if fresh garlic isn’t on hand.
Sesame Seeds (2 tbsp): Add a nutty crunch and classic Korean flavor.
- Substitution: Skip if unavailable, or use toasted sunflower seeds for texture.
Sesame Oil (2 tbsp): Gives a rich, toasty flavor that’s essential for Bulgogi.
- Substitution: Neutral oil like grapeseed, but sesame oil is best for authenticity.
Ground Black Pepper (½ tsp): Adds a subtle kick to round out the marinade.
- Substitution: White pepper or a pinch of red pepper flakes for a spicier twist.

Why These Ingredients Matter: The marinade’s mix of soy sauce, sugar, garlic, and sesame creates a perfect sweet-savory balance. Thinly sliced beef ensures quick cooking and maximum flavor absorption. Substitutions make this recipe flexible for any pantry or dietary need.

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Instructions

Prepare the Marinade (5 minutes):
- In a medium bowl, whisk together 5 tbsp soy sauce, ¼ cup chopped green onion, 2 ½ tbsp white sugar, 2 tbsp minced garlic, 2 tbsp sesame seeds, 2 tbsp sesame oil, and ½ tsp black pepper until well blended.
- Tip: Ensure the sugar dissolves completely for a smooth marinade. Taste and adjust sweetness or saltiness to your liking.
Marinate the Beef (5 minutes + 1 hour):
- Place 1 pound thinly sliced flank steak in a shallow dish or resealable plastic bag.
- Pour the marinade over the beef, coating all slices evenly. Cover or seal and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Tip: Slice beef to about ⅛-inch thick for best results. Partially freeze the steak for 30 minutes to make slicing easier, or ask your butcher to do it.
Preheat Your Cooking Surface (5 minutes):
- For grilling: Preheat an outdoor grill to high heat (about 400°F) and lightly oil the grate to prevent sticking.
- For stovetop: Heat a large skillet or grill pan over high heat with a drizzle of oil.
- Tip: A hot surface ensures a caramelized char and keeps the beef tender.
Cook the Beef (5–10 minutes):
- Remove beef from the marinade, letting excess drip off (discard marinade or boil it for reuse as a sauce).
- Grill or pan-sear the beef slices in a single layer for 1–2 minutes per side, until slightly charred and cooked through (135–145°F for medium to medium-well).
- Cook in batches to avoid overcrowding, which can steam the beef instead of searing it.
- Tip: Don’t overcook—thin slices cook fast, and a quick sear keeps them juicy.

Cooking Technique Tips:

Slice Thinly: Thin cuts absorb marinade better and cook evenly. Use a sharp knife or get pre-sliced beef.
Get a Good Char: A hot grill or skillet creates the caramelized, slightly crispy edges Bulgogi is known for.
Avoid Overcrowding: Cook in small batches for the best texture and flavor.
Save the Marinade: Boil leftover marinade for 1–2 minutes to make a safe, flavorful sauce to drizzle over the beef.