Korean Beef

You probably already have most of the ingredients for this recipe's marinade in the house. If you can just manage to find yourself a skirt[ steak, you will really be in business. You may have loved skirt steak and not even known it when it was served to you at a restaurant and called fajitas. Now it's becoming much more readily available to the home cook. Skirt steak is long and thing and has great beef flavor. It is perfect for grilling or a quick sear in the pan. Tough but flavorful (like flank steak and hanger steak), skirt steak should never be cooked beyond medium-rare. Let it rest for a few minutes before you carve it, then slice it very thin and at an angle. If you don't find skirt steak at your supermarket, ask the butcher to get it for you. (You'll be surprised at how much power you can wield as a consumer.) Cellophane noodles, also called bean thread noodles, are made from the starch of mung beans. When they are soaked, they become soft, much like cooked pasta, and when quickly fried, as they are here, they puff up into crispy white strands. They absorb the flavors of the foods they are served with. Here they provide a dramatic-looking backdrop to the beef. If you can't find them, serve the beef on plain rice or on the boiled noodles of your choice.]

Total Time:
12 hr 45 min
20 min
12 hr
25 min

4 to 6 servings

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 scallions, white and 2 inches of the green parts, finely chopped, plus additional chopped scallions for garnish
  • 2 tablespoons firmly packed brown sugar
  • 1 (2-inch) piece fresh ginger, finely chopped
  • 1 1/2 tablespoons Asian toasted sesame oil
  • 2 teaspoons hot red pepper flakes
  • 1 1/2 pounds skirt steak, in two pieces
  • Vegetable oil, for deep-frying the noodles plus 3 tablespoons for sauteing the beef
  • 1 1/2 ounces cellophane noodles (bean threads)
  • Kosher salt and freshly ground black pepper
  • Combine the soy sauce, vinegar, scallions, sugar, ginger, sesame oil, and pepper flakes in a bowl. Whisk well to blend. Reserve 1/4 cup and set aside. Pour the rest into a plastic bag with a resealable closure. Add the skirt steak and seal. Marinate in the refrigerator, turning the bag often, for at least 4 hours or overnight.

  • Fill a large deep saucepan to a depth of about 2 inches with vegetable oil. Heat over medium-high heat until a deep-fat thermometer reads 375 degrees F. (Alternatively, use an electric deep-fat fryer) Pull apart the clusters of noodles into clumps of about 10 strands each. Working in batches, fry the noodles, turning once, until they puff up and turn white, about 10 seconds. Use a slotted spoon or a spider (a slotted spoon designed like a spider's web used for deep-frying) to transfer to paper towels to drain.

  • Remove the skirt steak from the marinade and pat dry with paper towels. (The drier the beef, the better it will sear.) Working in batches, heat half the oil in a large skillet over high heat until almost smoking. Season the meat with salt and pepper. Place in the skillet and reduce the heat to medium-high. Cook until seared on the outside and rare to medium-rare on the inside, 2 to 3 minutes per side. Transfer to a platter, cover loosely with foil, and let rest for 5 minutes. Repeat with the remaining oil and skirt steak. Cut into very thin slices, holding the knife at an angle and cutting against the grain. Toss with the reserved 1/4 cup sauce in a large bowl until well coated.

  • Crumble the fried noodles and mound on individual serving plates. Top with equal portions of the beef and garnish with chopped scallions.

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4.6 26
THIS IS NOT KOREAN BULGOGI I DONT EVEN KNOW WHAT THIS HAS TO DO WITH BEING KOREAN BUT ITS NOT. This is just plain nicely marinated steak. This is a poor attempt at Korean food. As usual because foodnetwork barely does any effort in properly executing our culture's food.  item not reviewed by moderator and published
Family favorite! Great for a make ahead meal, mix marinade in the morning before kids go to school & the flavors are perfect for dinner at 6PM. item not reviewed by moderator and published
We used marinade and grilled flank. Didn't do any if the rest. It is INCREDIBLE! You don't want to stop eating. item not reviewed by moderator and published
I thought this was really tasty! I used less crushed red pepper, as I had a smaller skirt steak, but I will increase to the suggested amount next time. I will also increase the amount of ginger, as both my boyfriend and I love it. This had a great slow heat, not over powering at all. I skipped the noodles, and served an vinegar based cabbage slaw with it. Delicious! item not reviewed by moderator and published
Delicious! If you like the flavors of Korean food, you'll love this. I forgot to save some marinade aside, so I just boiled it while I was cooking the steak. The sauce was a little spicy for my kids, but it was flavorful enough from the marinade for them to eat without it. Totally easy prep and great flavor! item not reviewed by moderator and published
My first time ever using skirt steak and we LOVED it! item not reviewed by moderator and published
Excellent dish and easy to prepare. I substituted using top round steak, thinly cut. The meat works well on a bed of lettuce and mixed with udon noodles which retain more of the sauce. Highly recommend this dish. item not reviewed by moderator and published
This is such an easy dish for a tough piece of meat but the flavor is fantastic. Has a tang to it that turns to a light spicy burn. Great over white rice. item not reviewed by moderator and published
This was not as tasty as the recipe I created myself after tasting BBQ at a Korean restaurant in Virginia, and getting the inside scope from the waiter. It lacks real flavor one would get from a Korean dish. item not reviewed by moderator and published
I was expecting this to be a lot better based on other reviews. It was edible but it's not anything that I would ever make again, and it certainly does not come close to what you'd eat in a Korean restaurant. item not reviewed by moderator and published
Had a great meal, frozen leftovers to put on rice. Will make again item not reviewed by moderator and published
For large entertainment this is a wonderful recipe with little labor. item not reviewed by moderator and published
I love this steak marinade! It is by far one of my favorites. One of the additions that I have made, that I love, is the addition of 1/2 to 1 cup of Rum. It adds that tinge that comes with marinading meat in alcohol, and changes up the flavors. My wife and brother and law love it, and they tend to be pretty picky... item not reviewed by moderator and published
I love this recipe. After I am done slicing the beef, I split it into sandwich bags with its marinade (about 2 servings/bag) and put it into the freezer. This makes it easy to pull out on a night you don't feel like cooking. I haven't made the noodles, because I am lazy. Instead, I serve it with rice. item not reviewed by moderator and published
I used the flank steak versus skirt steak. (less fatty and more readily available) I always thought of it as a tough braising meat, however with careful adherence to cooking instuctions it came out perfect.Skip the fried noodles, they're more trouble than they're worth. Serve with rice or soft noodle accompanied by a bottle of your favorite red zinfeandel. item not reviewed by moderator and published
this recipe was quick to make! involves ingredients that I already have on hand. and since it has big flavor ingredients, you dont need to marinate for very long! item not reviewed by moderator and published
I used the marinade on a flank steak and broiled it in the oven. I did not have time to marinate it more than 30 minutes and it still came out fantastic! A bit spicier than I wouldve thought, but next time I'll just halve the red pepper flakes. I look forward to cooking this on our barbeque when the weather gets warmer. Wonderful recipe I would definitely recommend to any level cook. item not reviewed by moderator and published
This recipe is great! I did tried to place some add ons on it like a sauted bean sprouts and carrots on a butter as a side dish. Seems to work well for me. item not reviewed by moderator and published
makes it but not quite. The marinade is wonderful - very flavorful and dynamic. I question the flank steak, though. I've read elsewhere that people use other cuts of meat. This didn't seem to have enough fat to it. There was another recipe on "Boy Meets Grill," which seemed similar except for the cut of meat. Try it and see! item not reviewed by moderator and published
I just made the beef and it was a hit at my party. My husband and friends loved it! I will definatly make it again. item not reviewed by moderator and published
I lived in Korea and tried a few other recipes to replicate my favorite Korean fare- Bul go gi. This is by far the best and the easiest! My 3 boys (ages 1, 2 1/2, and 8 years old), and of course, my hubby, all absolutely loved it!! I'll be making this for all our friends at our next gathering. Thanks for a fab' recipe! item not reviewed by moderator and published
Thank you Sara, this is the best preparation for Korean Beef that I have ever tried at home. Wonderful, thanks for the great hints and tips, too. item not reviewed by moderator and published
I made this last week and it was simply marvelous. And so quick and easy. Love it item not reviewed by moderator and published
We tried this recipe for the first time and it is now on our permanent recipe list. We loved it!! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen