Korean Barbecued Beef
Bulgogi is a beloved Korean dish of spicy grilled beef, and one of the first Korean dishes I tried — and loved. My homemade version here is an easy, weeknight riff on the classic dish. It’s become one of my husband’s very favorite, please-make-this-at-least-once-a-week meals. And that’s cool, because it’s a breeze to throw together, especially if you use a couple of my favorite weeknight shortcuts.
Ingredients
For the marinade:
- 1/2 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 green onions, white and light green parts only, minced (reserve ends for garnish)
- 2 large cloves garlic, minced
- 1 tablespoon packed brown sugar
- 1 tablespoon toasted sesame seeds, plus more for garnish
- 1 teaspoon grated ginger
- 1 pound flank steak, cut into 1/8-inch slices against the grain (see Recipe Notes)
For the finished dish:
- Neutral cooking oil, such as canola, for grilling
- Cooked white rice, to serve (see Recipe Note)
- Combine the ingredients for the marinade in a mixing bowl and transfer to a sealable plastic bag. Add the beef slices, press any excess air out of the bag, and seal. Refrigerate for a minimum of 30 minutes, or overnight.
- Heat a large griddle or grill pan over medium-high heat. Using a silicone brush, generously brush oil on the pan and wait until it is sizzling. Working in batches if necessary, sear the meat until deep-brown grill marks form on one side. Flip and continue cooking until caramelized and cooked through, 30 seconds to a minute. Garnish with green onions and toasted sesame seeds and serve with cooked white rice.