Bul Gal Bi (Korean-Style BBQ
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 lbs flank steaks
- 1⁄4 cup soy sauce
- 1⁄4 cup rice wine or 1/4 cup rice wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame seeds
- 4 green onions, sliced thinly on a diagonal
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon fresh ground black pepper
directions
- Place flank steak in a gallon-size heavy zipper bag and set aside.
- In a medium bowl, whisk together soy sauce, rice wine or vinegar, and brown sugar until sugar is dissolved. Add with remaining ingredients to zipper bag; shake to combine marinade ingredients, then press out air and seal bag. Place in a large bowl and marinate in refrigerator for 1 to 2 hours, shaking or turning occasionally.
- Prepare grill or broiler and remove flank steak from zipper bag; discard marinade. Grill or broil to desired temperature, about 6 minutes per side for medium-rare. Let rest for 10 to 15 minutes before slicing very thinly against the grain. Serve with steamed white rice and extra marinade or Go-Chee-Jang Sauce. If Go-Chee-Jang is not available, use a commercial hot sauce, such as Sriracha.
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RECIPE SUBMITTED BY
Semi-professional--have worked in restaurants for 25+ years and working in the kitchen is my best therapy. I love to try new and different ingredients and techniques and parse out most of my experiments to friends & family and any other willing guinea pigs.
My favorite cookbook, right now, is "The Art of Simple Food", by Alice Waters--amazing recipes, information and advice for any level of cook.
Here in the desert, you've gotta try Wangs, Roscoe Grill, Copley's, Tyler's...to name a few.
My all-time favorite restaurant is Huggo's on The Big Island of Hawaii--the food is pretty good, but the ambience & location are what put it over the top.