Simple Grilled Beef Bulgogi (Flank Steak)

Introduction & Inspiration

If you’re looking for an incredibly flavorful, quick-cooking grilled meat dish that’s bursting with those irresistible Korean barbecue flavors, then this Simple Grilled Beef Bulgogi is an absolute must-try! We’re taking thinly sliced flank steak and marinating it in a classic, easy-to-whip-up sauce of soy sauce, green onions, sugar, garlic, toasted sesame seeds, and nutty sesame oil. A quick sear on a hot grill results in beautifully charred, tender, and wonderfully savory-sweet beef.

My inspiration for this recipe comes from loving the authentic taste of Bulgogi but wanting a streamlined version that’s perfect for weeknight grilling or when you need a fast, impressive meal. Flank steak, when sliced very thinly against the grain, becomes wonderfully tender and cooks in just minutes, making it ideal for this quick marinate-and-grill preparation.

This dish is fantastic for a speedy dinner, a fun weekend barbecue, or for introducing someone to the delicious world of Korean flavors. It’s aromatic, satisfying, and so easy to achieve that signature Bulgogi taste at home! It is a perfect recipe for Korean BBQ lovers.

Nostalgic Appeal / Comfort Factor

Korean barbecue, with its sizzling meats and dynamic flavors, has become a beloved dining experience and a modern comfort food for many. Bulgogi, specifically, with its slightly sweet, savory, and garlicky profile, is incredibly appealing and often a gateway to Korean cuisine. Grilled marinated meats, in general, evoke feelings of festive cookouts and satisfying, flavorful meals.

This recipe taps into that comfort by offering a very accessible way to enjoy those signature Bulgogi flavors. The combination of tender, charred beef and the aromatic soy-sesame marinade is deeply satisfying and familiar to fans of Korean BBQ.

Making it at home on the grill brings the excitement and deliciousness of Korean barbecue to your own backyard or kitchen. A perfect dish to share with family and friends.

Homemade Focus

This recipe is all about creating authentic-tasting Bulgogi from scratch using fresh ingredients and simple techniques. You’re preparing fresh aromatics like green onions and garlic, and whisking together a classic Bulgogi marinade yourself using common pantry staples. The key homemade step is the careful, very thin slicing of the flank steak against the grain, which is crucial for tenderness, followed by the marinating and quick grilling process.

You control the quality of the beef, the balance of the marinade (sweetness, saltiness), and the perfect char on the grill. This hands-on preparation, even though simple, yields a result far superior in freshness and flavor to pre-marinated store-bought options.

It celebrates the delicious outcome of combining fresh ingredients with fundamental marinating and grilling techniques to create a globally inspired homemade meal. The homemade marinade is incredible.

Flavor Goal

The primary flavor goal is tender, thinly sliced beef thoroughly infused with a classic Bulgogi flavor profile: a perfect harmony of savory (from soy sauce), sweet (from sugar), nutty (from sesame oil and seeds), and aromatic (from garlic and green onions), with a pleasant char from the grill.

The flank steak should be incredibly tender due to the thin slicing and brief marination. The marinade should lightly coat the meat and caramelize beautifully during the quick, high-heat grilling process, creating slightly sweet, savory, charred edges.

The overall experience should be succulent, flavorful, slightly sweet, savory, and aromatic beef that melts in your mouth, perfect for serving with rice or in lettuce wraps. A perfect balance between flavour and texture.

Ingredient Insights

• Flank Steak (1 pound): A lean, flavorful cut that becomes wonderfully tender when sliced very thinly against the grain and marinated. Other suitable cuts include sirloin or ribeye, also sliced very thin.
• Soy Sauce: Provides the essential savory, umami backbone of the marinade. Use a good quality soy sauce.
• Green Onion (Chopped): Adds fresh, mild onion flavor. Both white/light green and dark green parts can be used in the marinade and for garnish.
• White Sugar: Provides sweetness to balance the soy sauce and aids in caramelization during grilling.
• Garlic (Minced): Essential fresh aromatic for pungency and depth.
• Sesame Seeds (Toasted): Add crucial nutty flavor and texture. Toasting them lightly beforehand enhances their aroma.
• Sesame Oil (Toasted): Imparts a distinct, rich nutty aroma and flavor. Toasted sesame oil is key for authentic Bulgogi flavor.
• Ground Black Pepper: Adds a touch of warmth.
• *(No salt explicitly listed in marinade besides soy sauce, but it’s in the first ingredient grouping of the original recipe text. Assuming the “salt and ground black pepper to taste” from the steak prep in previous versions is implicitly covered by the soy sauce + listed pepper here. Will follow recipe as written.)

Essential Equipment

• Large Glass or Ceramic Bowl (or Shallow Dish): For marinating the beef. Avoid reactive metal bowls for long marinades with acidic components (though this marinade is primarily soy-based).
• Whisk: For thoroughly combining the marinade ingredients.
• Very Sharp Knife & Cutting Board: Absolutely essential for slicing the flank steak very thinly against the grain.
• Outdoor Grill (or Indoor Grill Pan/Heavy Skillet): For cooking the Bulgogi quickly over high heat.
• Tongs: For handling and flipping the thin slices of beef on the grill.
• Measuring Cups & Spoons:

Ingredients

(Original recipe yields 4 servings)

Marinade & Beef:

• ▢ 1 pound flank steak
• ▢ 5 tablespoons soy sauce
• ▢ ¼ cup chopped green onion (white, light green, and dark green parts can be used)
• ▢ 2 ½ tablespoons white sugar
• ▢ 2 tablespoons minced garlic (about 6-8 cloves)
• ▢ 2 tablespoons sesame seeds (preferably toasted)
• ▢ 2 tablespoons toasted sesame oil
• ▢ ½ teaspoon ground black pepper

Garnish (Implied from previous recipes & common practice):

• ▢ Extra chopped green onions or toasted sesame seeds

Step-by-Step Instructions

1. Prepare Marinade and Slice Steak:

• Gather all your ingredients. Chop the green onions and mince the garlic.
• In a large glass or ceramic bowl, whisk together the soy sauce, chopped green onion, white sugar, minced garlic, toasted sesame seeds, toasted sesame oil, and ground black pepper until the sugar is mostly dissolved and the marinade is well combined.
• Prepare the flank steak: For easiest slicing, you can partially freeze the flank steak for about 30-60 minutes until it’s very firm but not frozen solid. Using a very sharp knife, slice the flank steak against the grain into very thin strips (aim for 1/8-inch thickness or less).

2. Marinate the Steak:

• Add the thinly sliced flank steak to the bowl containing the marinade.
• Toss the steak slices thoroughly with the marinade using your hands or tongs to ensure every piece is evenly coated.
• Cover the bowl with plastic wrap and place it in the refrigerator. Let the beef marinate for at least 1 hour. For deeper flavor, you can marinate it for up to 4 hours or even overnight (though for very thinly sliced beef, a few hours is often plenty).

3. Preheat Grill:

• When ready to cook, preheat your outdoor grill (or indoor grill pan/heavy skillet) to high heat.
• Lightly oil the grill grates to prevent the marinated steak from sticking.

4. Grill the Bulgogi:

• Remove the marinated flank steak slices from the refrigerator.
• Working in batches to avoid overcrowding the grill (which would lower the temperature and cause the meat to steam rather than sear), quickly place the steak slices in a single layer on the preheated, oiled grill grates.
• Grill for just 1 to 2 minutes per side. Because the steak is sliced so thinly, it cooks incredibly fast! You’re looking for it to be slightly charred in spots and cooked through.
• Use tongs to flip the slices and cook the other side.
• Remove the cooked Bulgogi from the grill as each batch is done and transfer to a serving platter.

5. Serve:

• Serve the Grilled Beef Bulgogi immediately while hot and sizzling!
• Garnish with extra chopped green onions or toasted sesame seeds, if desired.
• Enjoy this flavorful Korean BBQ treat!

Troubleshooting

• Steak Tough: Sliced too thickly, or sliced with the grain instead of against it; overcooked. Thin slicing against the grain is absolutely paramount for flank steak tenderness. Cook very quickly over high heat.
• Too Salty: Soy sauce brand was particularly salty, or marinated for an extremely long time. Use low-sodium soy sauce if preferred. Sugar helps balance.
• Too Sweet: Used too much sugar for your preference. Adjust next time.
• Burning on Grill: Grill heat too high, or marinade had excessive sugar that burnt too quickly. High heat is needed, but watch for direct flames charring it black instantly. Move slices around if flare-ups occur. Ensure excess marinade drips off slightly before placing on grill.
• Uneven Cooking: Grill had hot spots, or meat not sliced to uniform thinness. Try to slice consistently.

Tips and Variations

• Thin Slicing is CRUCIAL: For tender flank steak Bulgogi, slice the beef as thinly as possible against the grain. Partially freezing the steak first makes this much easier.
• Don’t Overcrowd Grill: Cook in batches to ensure each piece gets good contact with the hot grates for searing and slight charring, rather than steaming.
• High Heat, Quick Cook: Bulgogi is meant to be cooked fast over high heat.
• Toasted Sesame Oil & Seeds: Using toasted versions significantly enhances the nutty, aromatic flavor.
• Add Asian Pear or Apple: For extra tenderness and a traditional touch, grate about 1/4 of an Asian pear or a small sweet apple into the marinade. The enzymes in these fruits help tenderize the meat.
• Add Ginger: While this specific recipe omits it, 1-2 teaspoons of grated fresh ginger is a very common and delicious addition to Bulgogi marinade.
• Gochugaru (Korean Red Pepper Flakes): Add 1/4 to 1/2 teaspoon of gochugaru to the marinade for a subtle, smoky warmth (as in the previous Bulgogi recipe from May 13th).
• Different Beef Cuts: Thinly sliced sirloin or ribeye are excellent, more tender alternatives to flank steak.
• Skillet Cooking: If no grill, use a very hot, lightly oiled cast-iron skillet or wok. Cook in batches, stir-frying quickly.

Serving and Pairing Suggestions

• Serve Hot & Fresh: Bulgogi is best enjoyed immediately off the grill.
• With Steamed Rice: The classic accompaniment is a bowl of fluffy short-grain white rice.
• Lettuce Wraps (Ssam): Serve with large, crisp lettuce leaves (like butter lettuce or red leaf) for wrapping the Bulgogi, often with a dab of ssamjang (Korean spicy dipping sauce) and rice.
• Korean Side Dishes (Banchan): Accompany with an array of small Korean side dishes like kimchi, pickled vegetables, seasoned spinach (sigeumchi namul), etc.
• Bulgogi Rice Bowls: Create a bowl with rice, Bulgogi, sautéed or fresh vegetables, and a sprinkle of sesame seeds.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Variable based on flank steak leanness, exact amount of sugar/soy sauce.)

• Calories: 300-400+
• Fat: 15-25g+
• Saturated Fat: 5-9g+
• Cholesterol: 70-100mg+
• Sodium: 1000-1500mg+ (Soy sauce is high)
• Total Carbohydrates: 10-15g+ (Mostly from sugar)
• Dietary Fiber: <1-2g
• Sugars: 8-12g+
• Protein: 30-40g+

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Recipe Summary and Q&A

Summary: This Simple Grilled Beef Bulgogi features thinly sliced flank steak marinated for at least one hour in a homemade sauce of soy sauce, chopped green onion, sugar, minced garlic, toasted sesame seeds, toasted sesame oil, and black pepper. The marinated steak slices are then quickly grilled over high heat for 1-2 minutes per side until slightly charred and cooked through. Served hot.

Q&A:

• Q: What is the best way to slice flank steak thinly for Bulgogi?
  • A: The key is to partially freeze the steak for about 30-60 minutes. This firms up the meat considerably, making it much easier to get consistently thin slices with a very sharp knife. Always slice against the grain.
• Q: Can I use a different cut of beef?
  • A: Yes, other tender cuts that can be sliced thinly work well, such as sirloin, ribeye, or even tenderloin (though tenderloin is very lean). If using a tougher cut, ensure it’s sliced exceptionally thin and consider a longer marinating time with tenderizing agents like grated pear.
• Q: How long should I marinate the beef?
  • A: The recipe suggests at least 1 hour. For more flavor penetration, 2-4 hours is great. Overnight is also an option, though with very thinly sliced beef, ensure your marinade isn’t overly acidic if marinating that long.
• Q: My grill flares up a lot when cooking Bulgogi. How can I manage that?
  • A: Marinades with sugar and oil can cause flare-ups. Ensure excess marinade drips off the meat slices before placing them on the grill. Cook in batches so you can manage pieces individually. Keep a “cool zone” on your grill where you can move pieces if flare-ups become too intense. Don’t use excessively high heat.