Korean Sizzling Beef

This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated in soy sauce, sugar, sesame oil and garlic, then grilled.


This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that’s marinated in soy sauce, sugar, sesame oil and garlic, then grilled.

Korean Sizzling Beef

Prep Time: 20 minutes

Category: Entree,Dinner

Cuisine: Korean

Yield: 8 servings

Korean Sizzling Beef

This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated in soy sauce, sugar, sesame oil and garlic, then grilled.

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons dry white wine
  • 2 large garlic cloves, very finely chopped
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons crushed red pepper
  • One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
  • 16 scallions
  • Vegetable oil, for rubbing
  • Salt
  • Steamed rice, for serving

Instructions

  1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
  2. Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened, about 2 minutes. Season with salt.
  3. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.
https://what2cook.net/korean-sizzling-beef/

Recipe adapted from: FoodandWine.com

 

5 Comments

  1. I made this today but since I don’t have a grill I sliced the meat very thin and stir fried it with peppers and scallions! Next time I I’ll make extra marinade for sauce! Very very good stuff!

    • We here use Sauvignon Blanc and Riesling from Barefoot Wines. They score very high in taste tests, and are usually under $8 a bottle, plus you can find them pretty much anywhere that you can purchase wine. – No we are not compensated by them, just stating our personal opinion.

  2. Made this tonite with wild rice and roasted veges (broccoli, yellow squash and mushrooms in same type of marinade as meat). The meat was excellent. Thank you.

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