Korean Bulgogi

  • Yield: 4 servings
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1 pound beef flank steak, sliced into 1/2-inch slices

Freshly ground black pepper

1 cup sesame oil

2 cups soy sauce

1 tablespoon chopped garlic

1 tablespoon chopped fresh ginger

Crushed red pepper, to taste

2 cups cooked white long grain rice

1 tablespoon snipped chives



  1. Season the beef with salt and pepper. In a mixing bowl, combine the oil, soy sauce, garlic and ginger. Season with crushed red pepper to taste. Place the meat in a shallow bowl. Pour the marinade over the meat. Cover and refrigerate for at least 1 hour or overnight. Remove and bring to room temperature. Preheat the hibachi. Remove the meat from the pan, reserving the marinade. Place the marinade in a saucepan, over medium heat. Bring to a boil and cook for 6 to 8 minutes or until the mixture reduces by 3/4. Remove, set aside, and keep warm. Grill the meat for a couple of minutes on each side, for medium rare. To serve, spoon the rice in the center of each plate. Lay the strips of meat around the rice. Drizzle the sauce over the meat. Garnish with chives.