Korean•comfort
Flank Steak Bulgogi
Korean beef bulgogi can be made with any good quality cut of meat. Flank steak is full of beefy flavor, but somewhat tough. This marinade with some juice from a can of pineapple quickly tenderizes the flank steak.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 flank steak (about 1.5 to 2 pounds)
- 2 scallions (roughly chopped)
- 5 to 6 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons rice wine (or mirin or white wine)
- 4 tablespoons juice from a can of pineapple (use 100% juice)
- 1 tablespoon minced garlic
- 1 to 1-1/2 teaspoons finely grated ginger
- 2 tablespoons sesame oil
- 2 teaspoons sesame seeds
- ⅛ teaspoon pepper
Instructions
- 1
Slice the meat (about ⅓ to ¼-inch thick) against the grain at a steep angle.
- 2
Combine all the marinade ingredients in a bowl, and mix well.
- 3
Add the meat and scallions and mix well until evenly coated. Marinate at least for 1 hour.
- 4
Heat a grill pan or a skillet over high heat and add the meat slices. Lower the heat as necessary. The marinade may burn if the heat is too high. Cook until the meat is cooked through and slightly caramelized, one to two minutes each side.