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    Home » Beef

    Flank Steak Bulgogi

    Published 08/20/2017. Updated 08/07/2019

    Jump to Recipe

    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.

    DSC 1989 e1504670297867 - Flank Steak Bulgogi

    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.

    DSC 1978 1 e1504670991520 - Flank Steak Bulgogi

    How to tenderize flank steak for bulgogi

    This marinade with some juice from a can of pineapple does the nice trick tenderizing the flank steak. You can substitute it with a little bit of ground kiwi. Korean green plum extract (maesilcheong, 매실청) or grated Korean pear is also nice, but not as strong as pineapple or kiwi as a tenderizer. 

    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.

    DSC 1893 1 e1503458363948 - Flank Steak Bulgogi

     

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 1876 150x150 1 - Flank Steak Bulgogi

    Flank Steak Bulgogi

    4.67 from 54 votes
    Main
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    1 hour hour
    Servings: 6
    Print Recipe

    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
    • ⅛ teaspoon pepper

    Instructions

    • Slice the meat (about ⅓ to ¼-inch thick) against the grain at a steep angle.
      DSC 1840 768x514 - Flank Steak Bulgogi
    • Combine all the marinade ingredients in a bowl, and mix well.
      DSC 1842 768x514 - Flank Steak Bulgogi
    • Add the meat and scallions and mix well until evenly coated. Marinate at least for 1 hour.
      DSC 1847 e1503293973939 - Flank Steak Bulgogi
    • 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.
      DSC 1853 1 e1503294051471 - Flank Steak Bulgogi
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Brit says

      January 30, 2025 at 1:26 pm

      Exactly how many hours should I marinate the meat at a minimum? i know you said half a day can it be 4 hour or 12 hour?

      Reply
      • Hyosun says

        February 04, 2025 at 9:32 am

        The recipe says “marinate it at least for an hour.” But a few hours or overnight is good. Really doesn’t have to be exact.

        Reply
    2. Joyce says

      November 05, 2024 at 10:26 am

      How much ground kiwi would I substitute for the pineapple juice?

      Reply
      • Hyosun says

        November 05, 2024 at 2:57 pm

        Maybe a half of a small one. Please let me know how it turns out.

        Reply
      • Natalie says

        December 21, 2024 at 5:54 pm

        How much Asian pear would you substitute instead of the pineapple juice? We have Asian pears but no canned pineapple. Thanks!

        Reply
        • Hyosun says

          December 21, 2024 at 10:37 pm

          You can use 1/2 of an Asian pear for this recipe. You may need to marinate longer as pear is not as strong as pineapple if using flank steak.

          Reply
    3. Mikel says

      March 06, 2024 at 12:11 pm

      5 stars
      Great complex flavors. I made it with elk and turned out fantastic.
      Thanks

      Reply
    4. Julie says

      February 14, 2024 at 2:01 am

      5 stars
      Hello Hyosun,

      I’ve made your bulgogi recipe twice now.
      The first time was amazing but the second time around, I used frozen sliced rib eye on sale and sadly, the meat was tough when cooked. I have a lot of left over – is there a trick to tenderizing the bulgogi after it’s been cooked?

      Thank you sharing for so many great recipes!

      Reply
      • Hyosun says

        February 14, 2024 at 9:34 pm

        You can try to mix with a tenderizer such as kiwi and/or make bulgogi jeongol. The liquid in jeongol will add some moisture back into the meat, which can make the meat tenderer.

        Reply
    5. Judy says

      September 06, 2022 at 11:15 pm

      5 stars
      Loved this recipe! Flavors are right on. Will make this again and again!

      Reply
    6. Dae Woo Son says

      May 05, 2021 at 10:24 am

      Thanks, Hyosun! You’re my go-to source for Korean recipes. They end up tasting the closest to what I remember eating growing up. You should consider writing a cook book. I would buy one.

      Reply
      • Hyosun says

        June 05, 2021 at 7:22 pm

        Oh thank you, Dae Woo! Such a compliment! I hope to write one in the future.

        Reply
    7. David Pollard says

      June 15, 2020 at 9:41 am

      5 stars
      As a kid growing up in Hawaii, my favorite Asian food was Korean. I love Bulgogi and have made it several times. I was looking for a new recipe and this one was excellent! I made a couple of mods to it. I used the shredded Asian pear, which was wonderful on the grill when the bits charred on the meat. I also doubled the recipe, but instead of doubling the sugar I used 3 Tablespoons of Gokujang paste instead. It gave it a nie sweet heat that was spectacular. Looking forward to trying some more recipes, Thanks!

      Reply
    8. Philla says

      June 08, 2020 at 12:58 am

      5 stars
      The flavor was amazing but the meat was so tough…. where did I go wrong?

      Reply
      • Hyosun says

        June 08, 2020 at 11:34 pm

        Great you like the flavor! Did you use any tenderizer, such as pineapple juice in this recipe? A little bit of kiwi is also great as tenderizer. How long did you marinate?

        Reply
    9. Michelle says

      March 02, 2020 at 9:38 am

      5 stars
      I made this last night, and it was fabulous. I only had time to marinade for 45 min, so I pushed the meat down into the marinade in a large glass measuring bowl with a fork. I pierced the meat slices as I pushed them down and around in the marinade; the meat was really flavorful. I only added red chili pepper flakes and chopped parsley, but otherwise made exactly as written. Recipe a fam favorite .

      Reply
      • Hyosun says

        June 08, 2020 at 11:38 pm

        Great! A little chili kick is always nice!

        Reply
    10. esther wong says

      February 17, 2020 at 6:04 am

      Hello,
      If i use rib eye, do i still need to marinade with pineapple juice?
      Also, I intend to broil the meat, is marinating with scallions necessary?
      Thanks, Esther

      Reply
      • Hyosun says

        June 08, 2020 at 11:44 pm

        Oh dear Esther, so sorry I didn’t see your question until now. If you’re using rib eye, you can use my regular bulgogi recipe. You don’t need pineapple juice if your meat is tender. Scallions add flavor, but not absolutely necessary.

        Reply
    11. Claire says

      August 18, 2019 at 3:29 pm

      This recipe is a bit diferent from my 93 year old Korean mothers’…. but it is so FUN to try different versions and this one is delicious! Thank you so much for sharing!!!

      Reply
      • Hyosun says

        August 26, 2019 at 1:14 am

        Great to hear that! I’m sure your grandma’s is the best.

        Reply
    12. Ron says

      August 18, 2019 at 10:34 am

      Thanks for these great recipes. I spent several years in Osan and I can tell you that your recipes have taken me back to those wonderful times. Thank you

      Would love to get a good Bi Bim Bap recipe from you

      Reply
      • Hyosun says

        August 26, 2019 at 1:20 am

        Happy to hear my recipes help bring back memories. I have several bibimbap recipes on the blog. Simply search bibimbap in the search box.

        Reply
    13. Claire says

      May 10, 2019 at 12:23 am

      So I have all the ingredients I need for this and am so excited about making it! The only thing is I forgot to get canned pineapple juice, I do have a pineapple though and wondering if it will be the same if I use the Juice from that hoping I can get 4tbls out of it. Thanks!!!

      Reply
      • Hyosun says

        May 12, 2019 at 10:42 pm

        Of course it will work. Enjoy!

        Reply
        • Yukirei says

          February 05, 2021 at 12:28 am

          Hi Hyosun!

          Thanks for this recipe! Chuck eye roll steak was on sale at HMart today so we couldn’t resist buying a nice piece. The steak is only about 9 oz so I adjusted the ingredient amounts accordingly, and I don’t keep canned fruit at home so I used a grated slice of apple instead. OMG. The meat is so tender and delicious!

          You’re definitely the Korean mama the rest of us non-Koreans need! ;p

          Reply
    14. Tina says

      March 27, 2019 at 9:06 pm

      If I marinate the meat overnight will it fall apart and have a strange texture due to the enzymes from the pineapple juice? Is it best to just marinate a few hours before eating?

      Reply
      • Hyosun says

        March 30, 2019 at 5:47 pm

        I had kept the leftovers overnight before, and it was fine. But, use a little less pineapple juice if you’re concerned.

        Reply
    15. Denise says

      February 26, 2019 at 11:30 am

      Hello my name is Denise. I come from a british background which typically has a bit of a bland menu. I on the other hand love to experiment with all types of cooking. My friend Brian used to bring potluck in and it was bulgogi. OMG it was the best beef I have ever tasted. So today I will be trying your recipe! Wish me luck!

      Reply
      • Hyosun says

        March 30, 2019 at 6:21 pm

        Hi Denise! Sorry about the late reply, but hope it turned out well for you.

        Reply
    16. Wai says

      February 09, 2019 at 7:27 am

      5 stars
      Thank you for sharing such a delicious recipe!!

      Reply
    17. Carol says

      December 31, 2018 at 9:23 am

      LOVE,LOVE,LOVE your recipes! I have made many of them, they are easy to follow and very tasty ! THANK YOU

      Reply
      • Hyosun says

        January 06, 2019 at 11:34 pm

        Thank you, Carol! You just put a big smile on my face. Happy New Year!

        Reply
    18. Allie says

      July 08, 2018 at 11:52 am

      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.

      Reply
      • Meghan says

        March 20, 2019 at 3:45 pm

        I’m reading the book Pachinko, by Min Jin Lee, and have been wanting to create some of the foods described in the book for my family. So excited to try this- thank you!

        Reply
        • Hyosun says

          June 08, 2020 at 11:40 pm

          Oh Meghan so sorry I missed your comment. Hope you tried some recipes here. Pachinko is on my list to read.

          Reply
    19. Kunhi Lee says

      June 11, 2018 at 9:32 pm

      You don’t put ginger in bulgogi. That’s teriyaki not bulgogi. You’re not a traditional Korean cook.

      Reply
      • Hyosun says

        June 12, 2018 at 1:44 am

        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/

        Reply
      • Seo Taiji says

        August 08, 2018 at 6:06 pm

        5 stars
        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.

        Reply
        • Hyosun says

          March 30, 2019 at 6:20 pm

          Nice to know! Certainly a matter of personal preference.

          Reply
    20. Tawnya Sweeney says

      March 27, 2018 at 7:19 pm

      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.

      Reply
      • Kerry says

        September 06, 2018 at 4:12 pm

        5 stars
        This sounds great! I prefer broiling than frying (mainly because frying makes a mess!). Love your serving suggestion as well. I’m so inspired. Thanks!

        Reply
        • Hyosun says

          September 06, 2018 at 11:53 pm

          Yes frying does make a little mess. Thanks for coming by!

          Reply
    21. Julia says

      October 20, 2017 at 5:03 pm

      Do you think you can marinate it whole and cook it whole if you marinate longer, maybe overnight?

      Reply
      • Hyosun says

        October 20, 2017 at 6:57 pm

        Oh yes definitely!

        Reply
    22. May says

      August 23, 2017 at 1:30 pm

      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.

      Reply
      • Hyosun says

        August 30, 2017 at 11:23 pm

        That’s great to hear! Try this recipe when you feel like adding a slightly different twist to your bulgogi. Happy cooking!

        Reply
    4.67 from 54 votes (45 ratings without comment)

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