Korean Beef Bulgogi
This Korean Beef Bulgogi is bursting with sweet, savory, and spicy flavors. Tender marinated flank steak grilled to perfection for an authentic Korean delight!
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Grill or Skillet
- Sharp Knife
- Cutting Board
Ingredients
For the Marinade
- 1 pear skinned and minced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons sriracha
- 1 tablespoon lime juice
- 3 tablespoons brown sugar
- 1 tablespoon onion powder
- 2 teaspoons black pepper
For the Beef
- 2 pounds flank steak thinly sliced
- 3 tablespoons vegetable oil for cooking
Instructions
Prepare the Marinade
- In a large mixing bowl, combine the minced pear, minced garlic, grated ginger, soy sauce, sesame oil, sriracha, lime juice, brown sugar, onion powder, and black pepper. Using a whisk, mix until the sugar is dissolved and all ingredients are well combined.
Marinate the Beef
- Add the thinly sliced flank steak to the marinade, ensuring that each piece is well coated. Cover the bowl with plastic wrap or transfer the beef and marinade to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes, ideally for 2-4 hours for maximum flavor absorption.
Cook the Beef
- If you’re using a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. For a grill, preheat it to a high temperature. Make sure the cooking surface is hot before adding the beef to achieve a nice sear.
- Once the cooking surface is hot, add the marinated beef in a single layer. You may need to do this in batches to avoid overcrowding. Sear the beef for about 2-3 minutes on each side, or until it's nicely browned and cooked through. Remove the beef from the pan or grill and set aside.
Serve
- Serve the Korean Beef Bulgogi hot, garnished with sesame seeds or chopped green onions, if desired. It pairs beautifully with steamed rice, lettuce wraps, or kimchi for a full Korean meal experience.
Notes
- Slice the flank steak against the grain for maximum tenderness.
- Marinate the beef for at least 30 minutes, but avoid more than 24 hours to prevent mushiness.
- For smoky flavor, cook the beef over charcoal or use a grill pan.
- Double the marinade if you want extra sauce for serving.
- You can swap proteins with chicken thighs, pork tenderloin, or use tofu for a vegetarian version.