Bulgogi (불고기)

Name: Bulgogi
Total time: 91 min
Yield: 4
Cuisine: Korea
Ingredients: 0.8 kg flank steak; 2 pcs green onion; 5.5 Tbsp soy sauce; 3 Tbsp sugar; 2 Tbsp rice wine; 4 Tbsp pineapple juice; 1 Tbsp garlic; 1.25 tsp ginger; 2 Tbsp sesame oil; 2 tsp sesame seeds; 0.125 tsp black pepper

Korea

Korean bulgogi dish made from flank steak, marinated in soy sauce, sugar, rice wine and pineapple juice. The marinade quickly tenderizes the meat, giving it a sweet‑salty flavor with ginger, garlic and sesame aromas.

Ingredients

0.8 kg flank steak
2 pcs green onion
5.5 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp rice wine
4 Tbsp pineapple juice
1 Tbsp garlic
1.25 tsp ginger
2 Tbsp sesame oil
2 tsp sesame seeds
0.125 tsp black pepper

Steps

Slice the flank steak across the grain into pieces about 1/3–1/4 inch (≈0.6–0.7 cm) thick, at a 45° angle.
In a bowl combine soy sauce, sugar, rice wine, pineapple juice, minced garlic, grated ginger, sesame oil, sesame seeds and black pepper; mix well to create the marinade.
Add the sliced meat and green onions to the marinade, toss thoroughly so each piece is coated.
Let the meat marinate for at least 1 hour (longer is fine).
Heat a grill pan or regular grill pan over high heat, place the meat (in batches if needed) and reduce the heat so the marinade does not burn.
Cook the meat 1–2 minutes per side until done and slightly caramelized.
Serve hot, optionally sprinkled with extra sesame seeds and green onions.