You don't need to go to a Korean BBQ restaurant (or have a Korean grandma) to enjoy this deeply flavorful version of bulgogi — Korean grilled beef. In fact, you can pull it off on a weeknight. The only secret for great salty-sweet flavor is to put the meat in the simple marinade at least 8 hours ahead. We've gone for lean and economical flank steak here instead of the more traditional and pricier short rib. And to keep things extra-easy, we cooked the meat on a grill pan rather than firing up the grill. Add a pot of rice if you'd like a more filling meal, and lettuce leaves if you want to make wraps. The recipe is a Yummly original created by Julia Lee.
- Lay steak flat and seal in a shallow lidded container or sheet of plastic wrap. Freeze about 30 minutes to make slicing easier.
- Make the marinade: Thinly slice garlic and put in a shallow mixing bowl. Add mirin, soy sauce, sesame oil, brown sugar, salt, and pepper and stir until sugar dissolves.
- Slice steak on a diagonal across the grain into 1/4-inch-thick slices. Add steak to marinade and mix until each slice is well coated. Cover bowl and refrigerate at least 8 hours and up to 24 hours, turning meat occasionally in marinade.
- Heat a grill pan or large frying pan over medium-high heat until hot. Brush oil onto the grates. Grill steak flat in a single layer in 2-3 batches, turning as needed, until steak is lightly charred and cooked through, 1-3 minutes total. If using a frying pan, add oil if needed to prevent sticking. Transfer meat to a serving platter as it is done.
- Slice green onions on a diagonal and scatter over bulgogi. Serve beef with rice, lettuce, and kimchi if you like.
|Calories460Calories from Fat210|
|% DAILY VALUE|
|Calories from Fat210|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.