Korean Bulgogi-Style Steak

Korean Bulgogi-Style Steak
Servings: 4


  • 1 1/2 pounds flank steak
  • Steamed rice and kimchi, for serving, if desired
  • Grilled veggies (optional)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 4 cloves garlic, crushed
  • 1/4 cup rice wine vinegar
  • 1 tablespoon plus 1 teaspoon sesame oil
  • Pinch of pepper

Make It

Making Marinade

1. Combine all ingredients thoroughly.

Marinating and Grilling Meat

2. Place the marinade and steak in a ziplock bag and refrigerate for at least 1 hour or up to 8 hours.

3. Prepare a medium-hot fire in a grill.

4. Remove the meat from the marinade and pat it dry. Pour the leftover marinade into a small saucepan. bring it to a boil, simmer for 3 minutes, and let it cool to room temperature.

5. Grill it uncovered, directly over the heat, 3 to 4 minutes per side for medium-rare. Turn the steak only once (so that the meat gets a better crust), using tongs. Let the steak rest for 5 minutes, then slice it 1/4 inch thick.

6. Serve with marinade. Also serve with grilled veggies, steamed rice and kimchi, if desired.