Flank Steak Bulgogi

Method4 steps · about 1 hr 30 min

1. 1

   Step 1: Slice the meat (about 1/4–1/3 inch thick) against the grain at a steep angle.

   Uses 1 flank steak, about 1 1/2–2 lb

   
2. 2

   Step 2: Mix the marinade in a bowl: soy sauce (5–6 tbsp), sugar (3 tablespoons), rice wine (2 tablespoons) (or mirin or white wine), canned pineapple juice (4 tbsp), minced garlic (1 tablespoon), finely grated ginger (1–1 1/2 tsp), sesame oil (2 tablespoons), sesame seeds (2 teaspoons) and pepper (⅛ teaspoon).

   Uses 5–6 tbsp soy sauce · 3 tablespoons sugar · 2 tablespoons rice wine (or mirin or white wine) · 4 tbsp juice from canned pineapple, packed in 100% juice · 1 tablespoon minced garlic · 1–1 1/2 tsp finely grated ginger · 2 tablespoons sesame oil · 2 teaspoons sesame seeds

   
3. 3

   Step 3: Add the sliced steak and roughly chopped scallions (2) to the marinade and toss until evenly coated. Cover and marinate in the refrigerator for at least 1 hour.

   Marinate for at least 1 hour · 60 minUses Sliced flank steak · Prepared marinade · 2 scallions (roughly chopped)

4. 4

   Step 4: Heat a grill pan or a skillet over high heat and add the meat slices. Lower the heat as necessary. The marinade may burn if the heat is too high. Cook until the meat is cooked through and slightly caramelized, one to two minutes each side.

   Cook each side until cooked through and slightly caramelized · 2 minUses Marinated flank steak and scallions