Print Recipe
4.57 from 16 votes

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, but this marinade with some juice from a can of pineapple quickly tenderizes the flank steak. 
Servings: 6
Author: Hyosun


  • 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
  • 1/8 teaspoon pepper


  • Slice the meat (about 1/3 to 1/4-inch thick) against the grain at a steep angle.
    Flank Steak Bulgogi Recipe
  • Combine all the marinade ingredients in a bowl, and mix well.
    Flank Steak Bulgogi Recipe
  • Add the meat and scallions and mix well until evenly coated. Marinate at least for 1 hour.
    Flank Steak Bulgogi Recipe
  • 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