Flank Steak Bulgogi

Flank Steak Bulgogi Recipe

I’m in NYC for a few days visiting my children! Before I left home on Saturday, I prepared some foods to bring to them, including this bulgogi made with flank steak. I quickly cut up 2 flank steaks, in a pack from Costco, and prepared this marinade that works really well with flank steak. While I was doing all that, it occurred to me that I should also share this recipe I’ve been enjoying for quite some time.

The classic bulgogi is typically made with thinly cut ribeye, but it can certainly be made with any good quality cut of meat. I find flank steak works really well! Typically, flank steak is grilled whole and then sliced to be served. I also have a recipe here where I cooked the whole flank steak and then sliced to serve for my slow cooker bulgogi. For regular bulgogi, the meat is sliced before being marinated. Flank steak is full of beefy flavor, but somewhat tough, so it’s important to cut against the grain.

Flank Steak Bulgogi Recipe

This marinade with some juice from a can of pineapple does the nice trick tenderizing the flank steak. You can substitute it with Korean green plum extract (maesilcheong, 매실청) or grated Korean pear. I cooked some for our lunch within an hour of marinating, and the meat was tender but pleasantly chewy. It will be best to marinate up to a half day, but you can marinate longer if you like your meat very tender.

If you have made my all purpose marinade, you will simply need to add the pineapple juice, ginger, and sesame oil to 1 cup of the all purpose marinade to make a similar marinade as this one.

Flank Steak Bulgogi Recipe

 

5 from 1 vote
Flank Steak Bulgogi
Tender, juicy and delicious bulgogi made with flank steak!
Servings: 6
Author: Hyosun Ro
Ingredients
  • 1 flank steak about 1.5 to 2 pounds
  • 2 scallions roughly chopped
Marinade
  • 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
  • 1/8 teaspoon pepper
Instructions
  1. Slice the meat (about 1/3 to 1/4-inch thick) against the grain at a steep angle.
    Flank Steak Bulgogi Recipe
  2. Combine all the marinade ingredients in a bowl, and mix well.
    Flank Steak Bulgogi Recipe
  3. Add the meat and scallions and mix well until evenly coated. Marinate at least for 1 hour.
    Flank Steak Bulgogi Recipe
  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.
    Flank Steak Bulgogi Recipe

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Comments

  1. I've actually used your usual bulgogi recipe with flank steak before, but didn't add the grated pear and the meat was still tender and the flavour fantastic.
  2. Do you think you can marinate it whole and cook it whole if you marinate longer, maybe overnight?
  3. Tawnya Sweeney says:
    I made this Bulgogi recipe, marinated 6 hours then cooked in a broiler (in a foil lined sheet pan) for 3 minutes each side. I served it over a white rice bowl with shredded carrot and cucumber and sliced scallions. I took the used marinade and boiled/reduced it for 10 minutes to kill bacteria then cooled it and added 1/4 cup mayo and 4-5 splashes sirachi to make a sauce I smeared over the top of my rice bowl. This is an amazing recipe even my15 year ikd snot liked.
  4. Kunhi Lee says:
    You don't put ginger in bulgogi. That's teriyaki not bulgogi. You're not a traditional Korean cook.
    • I'm not sure what's your basis for saying the use of one ingredient in a dish determines whether one is a traditional cook or not. Regardless, here's my traditional bulgogi recipe if you're interested: https://www.koreanbapsang.com/bulgogi-korean-bbq-beef/
    • Seo Taiji says:
      Dear Kunhi, My mother always put ginger in her bulgogi marinade. She is 75 and from North Korea originally. She is more Korean than you will ever be.
  5. I honestly love this blog! there's so many different recipes to try, even for someone who doesn't entirely like to try new things. Going to be trying this tonight but I've already made the 닭불고기 and loved it.