Ingredients
- 1 pound beef flank steak, sliced into 1/2-inch slices
- Salt
- 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
Directions
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.
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By ladyhawk11
on December 24, 2010
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Not all Korean BBQ is sweet, but traditionally bulgogi is. Try putting 1/4c of honey or brown sugar into the marinade. It is probably really salty because there is nothing to balance out all the soy sauce. Also try not to season the beef, there really isn't much point since you're putting it in a marinade. If you want black pepper, add it while you're cooking, not during the marinade. Don't add any salt, the soy sauce will take care of all that.
My mother who is from Korea usually uses honey in hers and maybe a half of a kiwi to make the meat more tender. It's amazing.
By auroraclay_10488389
Palmdale, CA
on December 16, 2009
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Recipe is lacking. It was terribly salty and I followed the recipe exactly as indicated.
By 9754883
Missouri City, TX
on April 13, 2008
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Where's the sugar? Korean Bar-B-Q (beef / pork is always sweet...sometimes spicy, but always sweet!!
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