Bulgogi: Korean Beef Barbecue

by Mindi Cherry on February 19, 2010

Tara has been a bloggy friend of mine for many years.  One of the things I love about her is her ability to “roll with it”.  She was given this recipe by some Korean friends and, while the beef part of the dish is very easy to make, the fermented cabbage side dish?  Not so much.  So what is a mom to do?  Chuck the whole thing because we can’t make the side dish?  Absolutely not!  Just make the beef and serve it over rice and stop trying to be perfect! (seriously – stop it!)

Bonus:  not a fan of beef? According to Tara, it’s just as delicious with chicken (something I will confirm tomorrow, as the chicken version is on the menu for tomorrow night!)


1 pound flank steak
salt and pepper to taste
1 cup sesame oil (can substitute ½ cup sesame oil, and ½ cup canola oil)
2 cups low sodium soy sauce (regular is too salty for me)
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1-3 teaspoons crushed red pepper flakes (to taste, depending on how hot you like it)
2 cups jasmine rice, cooked (Mindi’s note:  try Jasmine Brown Rice – Trader Joe’s has an amazing one!)


1.  Season beef with salt and pepper.

2.  In a medium mixing bowl, combine oil, soy sauce, garlic, ginger and red pepper flakes. Place meat in a shallow pan, pour marinade over the meat. Cover and refrigerate for at least 1 hour or over night. (I put the steak into a heavy duty plastic freezer bag and pour the marinade into the bag, remembering to turn the bag over occasionally for even marinading.)

3.  Remove beef from marinade, and bring to room temperature. Pour left over marinade into heavy saucepan, over medium heat, bring to a boil and cook for 6-8 minutes. Set aside and keep warm.

4.  Preheat grill. Grill the steak a few minutes on each side to desired degree of doneness. Remove from grill, let sit for a couple minutes, then cut into very thin slices.

5.  Serve over hot rice and garnish with hot marinade.


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