Korean Beef Bulgogi Recipe

5 from 11 votes

This Korean Beef Bulgogi recipe is full of delicious flavors. It is packed with sweet, savory, and smoky flavors from soy sauce, sesame oil, and fresh ginger. This marinade is a go-to favorite for any meat!

Prep Time15

Cook Time10

Marinating Time6

Total Time6 25

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 324kcal

Author: Jayne Harter

Equipment

Grill or Grill Pan

Ingredients

4 Tablespoons light soy sauce
2 Tablespoons rice vinegar
1 Tablespoon fresh ginger, peeled and grated
3 cloves garlic, minced
2 teaspoons Sriracha sauce (or other hot sauce)
2 teaspoons sugar
2 teaspoons sesame oil
2 scallions, divided white part thinly sliced and green part sliced for garnish
1½ pounds Skirt steak or flank steak
2 Tablespoons Toasted sesame seeds for garnish

Instructions

In a medium bowl mix together: soy sauce, rice vinegar, ginger, garlic, Sriracha, sugar, sesame oil, and white part of scallions.
Whisk together until well blended.
Add steak to marinade covering both sides of steak.
Marinade for 6 hours prior to grilling in the refrigerator.
(Skirt or flank steak will be more tender the longer it's marinated. Overnight is ideal but no longer than 24 hours.)
Heat a grill, or grill pan, to medium-high. Remove steak from marinade 30 minutes before grilling, and reserve about ¼ cup of marinade.
Oil the grill grates with canola oil to help prevent sticking.
Grill steak for 5 minutes on one side. Flip over and cook for additional 5 minutes on the other side. Grill for 10 minutes total.
Transfer steak to cutting board and let rest for 5-10 minutes. Thinly slice across the grain.
While steak is resting heat ¼ cup of leftover marinade either on the stovetop or in the microwave. Be sure to bring it to a boil. Let cool slightly.
Drizzle warm marinade over the top of the sliced steak.
Sprinkle with toasted sesame seeds and sliced green part of scallions for garnish and serve.

Notes

How to slice steak against the grain:

In simple terms, it just means it’s the direction of the muscle fibers in meat. So carve across those fibers, rather than parallel with the fibers. This will result in a more tender slice of meat.

Leftovers:

Store cooked meat in the refrigerator, sealed, for up to 3 days.

Nutrition