After kimchi, bulgogi is probably the next most popular Korean food that non-Korean folks are familiar with. Just as popular as the dish is the excitement people get with the literal translation: “bul” fire “gogi” meat. I know I get giddy and turn into a cavewoman when fire and meat are mentioned, so I understand the appeal.

You’ll see a few differences in this bulgogi recipe than what’s common, but the soul is there. My version only has a touch of sweetness with a bold black pepper note. Also, the cut of beef I usually use is more on the budget-friendly side instead of splurging on something like rib-eye. You wouldn’t - shouldn’t - make a cocktail that has its own beautifully developed flavor profile. My feelings on the matter are the same with this powerful marinade. It’s so flavorful and tenderizing that any piece of beef will do as long as you cook it right (low and slow for tougher cuts, high and fast for tender cuts). Just make sure to give the marinade enough time to do the work.

Bulgogi 불고기 Marinated Beef

Ingredients
About 2 servings

½ lb beef flank steak
4 TBSP soy sauce
1 TBSP grated garlic
1 TBSP sesame oil
2 tsp brown sugar
1 tsp black pepper

Steps
1. Freeze the flank steak for about 30 minutes in the freezer. Slice thin pieces across the grain of the steak.

2. Whisk the rest of the ingredients together, then pour the marinade over the steak pieces in a glass container. Marinate for at least two hours in the refrigerator.

3. Cook in a pan over medium-high heat about 3-5 minutes on each side. Don’t overcrowd the pan, or the meat will steam instead of sear.

Notes
- Firming up the steak in the freezer makes it easier to slice thin pieces.
- If marinating overnight, omit 1-2 TBSP of soy sauce.
- You can freeze the bulgogi after the marinade is put on the beef.