Bulgogi Marinated Grilled Flank Steak Recipes

BEEF BULGOGI

Steps:

• Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

MARINATED GRILLED STEAK

Steps:

• Trim the steak of excess fat and rub with garlic and pepper. Place the steak into a glass baking dish and pour over the vinegar. Marinate the steak for 20 to 30 minutes, turning the steak every 10 minutes. Remove the steak from the marinade and pat dry with a paper towel. Grill or broil steak to desired degree of doneness. Pour the marinade into a saucepan and simmer over medium-high heat until the liquid is syrupy. Add 2 tablespoons of cold butter to the syrup and swirl to melt the butter. Slice the steak across the grain in thin slices and serve with the balsamic sauce.

GRILLED MARINATED HANGER STEAK BULGOGI-STYLE

Steps:

• In a food processor, add chile paste, garlic, ginger, vinegar, sugar, soy and black pepper. Blend well than drizzle in the oils. While still running, add the scallions and cilantro. Check for seasoning. It should not be salty since salt is added right before grilling. Remove 1/2 cup of the marinade and reserve for sauce. In a dish, completely coat the hanger with remaining marinade and let marinate overnight. On a hot, oiled grill, season hanger with salt and grill, about 8 minutes for medium-rare.
• For the kimchee: In a large non-reactive pan, heat the vinegar, sugar and salt. When boiling, add the cucumbers, onions, garlic, chile flake, chiles and scallions. Bring back to a boil, pull off heat and let stand to room temperature. Store in a glass jar with a loosened lid at room temperature to ferment slightly. After 2 days at room temperature, store in refrigerator.
• For the fried rice: In a hot wok coated with canola oil, quickly scramble the eggs to soft stage. Set aside. In the same hot wok coated with oil, add garlic, ginger and scallions. Cook until soft then add rice, bean sprouts, soy and sesame oil. Season and add back the eggs. Heat thoroughly and check for seasoning.
• Plating: On a large white plate, zig-zag the sauce. Place small mound of rice and top with hanger steak sliced in half, on the bias. Place kimchee on top and garnish with sesame seeds, scallions and fried shallots.
• Mix all in a bowl.

EASY BULGOGI (KOREAN BBQ BEEF)

Steps:

• Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate, 1 hour to 1 day.
• Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.

BULGOGI (MARINATED GRILLED BEEF)

Steps:

• Slice onion.
• Mix all sauce ingredients in a large bowl.
• Put beef, onion and mix well.
• Let stand 1-2 hours in refrigerator to marinate.
• Adjust sweetness and saltiness with more or less sugar and soy sauce.
• The best taste is achieved when it is grilled on a charcoal.
• You can also cook it on frying pan or broiler.

BULGOGI

Steps:

• Freeze steaks until firm, about 30 minutes. Cut steaks crosswise into 1/4-inch slices. Sprinkle with sugar; place in a large resealable plastic bag. Add soy sauce, oil. sesame seeds, garlic, pepper sauce and pepper flakes; seal bag and turn to coat. Refrigerate 4 hours or overnight., Thread beef onto 10 metal or soaked wooden skewers; discard any remaining marinade. Grill beef, covered, over medium heat 4-5 minutes on each side or until beef reaches desired doneness. If desired, sprinkle with green onions.

SKIRT STEAK BULGOGI

Steps:

• On a large cutting board, pound the steak until it is 1/8-inch thick using a meat mallet or heavy skillet. Transfer to a large bowl.
• In a food processor or blender, blitz the pear, chopped onion, the garlic, ginger, soy sauce, maple syrup, sugar, 1/2 teaspoon salt and 1 teaspoon pepper until smooth. Pour the wet mixture over the steak, cover tightly and marinate in the refrigerator for at least 1 hour and up to 24 hours.
• When ready to cook, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to high. On a sheet pan, coat the sliced onions and the scallions with 1 tablespoon oil and season with salt and pepper.
• Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. Wipe off any marinade clinging to the steaks and place the steaks on the hot, greased grate, along with the onion rounds and scallions. Grill the steak until charred and caramelized at the edges, 2 to 4 minutes per side. Grill the onions and scallions until charred but still crisp, 1 to 2 minutes per side. If using a gas grill, close the lid between flips. Discard any remaining marinade. (See Tip for stovetop method.)
• Arrange the steaks on a large platter, and top with the grilled onions and scallions. Serve family-style with steamed rice.

EASY MARINATED GRILLED FLANK STEAK

Steps:

• In a small bowl, whisk barbecue sauce, wine and lemon juice until blended. Pour 1 cup marinade into a shallow dish. Add beef and turn to coat. Cover; refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in dish. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand 5 minutes before thinly slicing across the grain. Serve with reserved marinade.

BULGOGI-MARINATED GRILLED FLANK STEAK

Steps:

• In a shallow dish large enough to hold the steak, combine the zest, garlic, scallion, soy sauce, sugar, sriracha, sesame oil, and chile flakes. Use a fork to poke holes all over the steak. Add the steak to the marinade and massage the marinade into the meat. Cover the dish and refrigerate for 12 hours.
• Heat your grill to high. Use a lightly oiled kitchen towel to carefully grease the grill grate. Let the steak stand at room temperature for 10 minutes while the grill heats.
• Rub the steak in the marinade again; it should all be absorbed. Generously season the steak with salt and pepper, then place on the grill. Cook until the bottom releases easily from the grill, about 2 minutes, then flip and cook, flipping every 45 seconds, to desired doneness, about 6 minutes longer for medium-rare.
• Transfer to a cutting board and let rest for 5 minutes. Slice against the grain at an angle and serve.
• If you don't have a lot of time to marinate, cut the steak in quarters first to increase the surface area exposed to the marinade. Reduce the cooking time accordingly-a minute or two less.