Korean Barbecued Beef (Bul-Kogi)

I L-O-V-E this recipe. I’ve been making it for 20+ years and it never disappoints me or the friends and family I’ve served it to over the years.

The marinade is so versatile. While it works perfectly with beef (I like flank steak, but feel free to substitute any cut of beef you like), I have used it with chicken as well as an array of vegetables. Portobello mushrooms work really well as a vegetarian option.

Tonight I’m leaving the flank steak whole, but for company, it looks fantastic sliced thin and weaved onto a stick, then barbecued. Cooking the “steak on a stick” version takes only 35-40 seconds for each side. The beef marinates beforehand, so there’s next to no wait from grill to table!

Let’s get started!


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Korean Beef Barbecue! Dinner Tonight!

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  • 2 pounds of flank steak. Score the steak diagonally.
  • 1 Tbsp. sesame seeds
  • 3 green onions (scallions), finely chopped
  • 4 cloves garlic, finely chopped
  • 1/4-cup soy sauce
  • 2 Tbsp. toasted sesame oil
  • 1/4-cup sugar
  • 2 Tbsp. beef stock or sherry
  • 2 Tbsp. Hoisin sauce
  • 2 tsp. black pepper

Put sesame seeds in a pan and toast slightly over low heat. Combine the toasted sesame seeds in a bowl.

Add the minced green onions, minced garlic, soy sauce, toasted sesame oil, sugar, beef stock or sherry, hoisin sauce and pepper.

Stir the marinade and pour over the steak. Make sure the meat is well covered on both sides. Cover and refrigerate 4 to 12 hours.

Preheat grill. Remove steak from the marinade. Pour the marinade into a small saucepan, bring to a boil. Reduce to medium-low and simmer for 10 minutes. Remove saucepan from heat, set aside and keep warm.

Place steak on the grill and and cook to desired doneness, about 6 minutes per side for rare.

Place on a platter and let set 5 minutes before carving. Cut the steak across the grain into thin diagonal slices. Serve with the warm delicious marinade.

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Barbecued Korean Beef with Yellow Rice and Broccoli

A post shared by Mary Ferreri (@maryferreri623) on


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