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Bulgogi (Korean BBQ Beef)

This is my modification from the original which called for things like an asian pear and a carrot in the main, I found that other versions online skipped these, and my results have been good without them.

Ingredients

Main

  • ~1.8lbs flank steak (our favorite, any tender prime beef cut will yield good results) thinly sliced 2-3mm
  • 1 onion, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil

Marinade

  • 6 tbsp soy sauce (tamari for gluten free works fine)
  • 3 tbsp brown sugar
  • 2 tbsp mirin (rice wine)
  • 1 tbsp minced garlic
  • 1 tsp minced ginger (fresh is noticeably better)
  • 3-4 turns pepper

Instructions

  1. Put everything in a large bowl, main first, then marinade ingredients
  2. Massage/mix everything together
  3. Cook over high heat
  4. On a grill is best, very hot to get a good sear
  5. Wok is fine, but cook meat in batches (too much cools down the wok = steam instead of sear)
  6. Cast iron pan works fine as well
  7. Toss with sesame seeds to finish (if the kids are ok with that)
  8. Serve with steamed rice + vegetable side dishes (we mostly eat this with bibimbap)