Best 2 Korean Barbecued Flank Steak Recipes

Korean barbecued flank steak, also known as bulgogi, is a popular and delicious dish that is sure to tantalize your taste buds. With its bold flavors and tender texture, bulgogi is a great choice for a special occasion or a simple weeknight meal. In this article, we will guide you through the steps to prepare the perfect Korean barbecued flank steak, from choosing the right cut of meat to marinating and cooking it to perfection. So, gather your ingredients and get ready to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

KOREAN BARBECUED FLANK STEAK

Korean Barbecued Flank Steak image

Recipe is from Rachael Ray's 30-Minute Get Real Meals. I use this all the time for my flank steak and get great reviews. It also can be served with her Hot and Sour Slaw Salad. I didn't include the time for marinating. Recipe calls for 10 minutes and I usually prepare it in the morning and let it sit in the fridge till dinner time.

Provided by mama smurf

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup tamari, dark soy sauce (regular works also)
1 tablespoon honey
1 teaspoon red pepper flakes
2 large garlic cloves, minced
2 teaspoons dark sesame oil
2 scallions, finely chopped
2 tablespoons vegetable oil
2 lbs flank steaks

Steps:

In a shallow dish (or I use a plastic ziploc bag), combine the grill seasoning, tamari, honey, red pepper flakes , garlic, sesame oil, scallions and vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes. (I usually do this in the morning and let it sit all day in the fridge.).
Preheat an indoor electric grill (I use a Foreman grill) or outside grill to medium high. When the grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well or to your doneness. (On my Foreman grill it takes about 6-8 minutes for our tastes.).

Nutrition Facts : Calories 487.5, Fat 28, SaturatedFat 9, Cholesterol 154.2, Sodium 1129.8, Carbohydrate 6.7, Fiber 0.5, Sugar 4.9, Protein 50.3

KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW

KOREAN BARBECUED FLANK STEAK WITH HOT & SOUR SLAW image

Categories Beef Vegetable Grill/Barbecue

Yield makes 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons grill seasoning blend (preferably McCormick Montreal Steak Seasoning)
1/4 cup tamari dark soy
2 tablespoons honey
2 teaspoons dried hot red pepper flakes, divided
4 large cloves garlic, chopped, divided
2 teaspoons toasted (dark) sesame oil, eyeball it
2 scallions, finely chopped
Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan
2 pounds flank steak
1 pound bok choy or Napa cabbage, trimmed and shredded with a knife
1/2 red bell pepper, thinly sliced
1 cup fresh crisp sauerkraut, in poly bags found in the refrigerated pickle section of market

Steps:

In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. Preheat a stove top grill pan or an outdoor grill to medium high. When the grill pan or grill is screeching hot, add the flank steak and cook 5 minutes on each side for medium rare, or 7 to 8 minutes on each side for medium doneness. For slaw, heat a large heavy skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix it in, heating it through and through for about 1 minute. Turn off heat. To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.

Korean BBQ Flank Steak - The Ultimate Guide

Indulge in the flavors of Korea with this delectable dish, sure to become your go-to for a sumptuous meal. This article unveils the journey from preparation to the perfect plate, delivering an exquisite culinary experience. Let's dive into the heart of this recipe.

Preparing the Flank Steak: - The art lies in selecting the correct flank steak, meticulously sliced against the muscle fibers to achieve ideal tenderness. - Tenderize it further with a marinade, allowing the flavors of your choice to penetrate deep within. - The marination process should not be rushed; give the steak ample time to absorb the deliciousness.

The Marinade: - A harmonious symphony of flavors awaits in the marinade, the lifeblood of this dish. - Soy, rice wine, sesame oil, and an electrifying mix of spices forge an aromatic elixir. - Generous amounts of sweet fruit like apple or kiwi impart a delightful balance to the marinade.

Cooking the Steak: - Unleash the heat and cook the steak in a searing-hot pan, coaxing a beautiful char that seals in the flavors. - Baste the steak in the marinade while cooking, allowing each succulent morsel to absorb the delectable glaze. - To ensure a journey to juicy, flavorful steak paradise, remember, time is of the utmost importance, so don't overcook.

Serving Up Delight: - This delectable dish is ready to captivate taste buds. Garnish with the crisp crunch of fresh green onions. - A bed of rice, a serving of spicy gochujang, and a side of kimchi are the perfect accompaniments to this culinary masterpiece.

Conclusion

Taste the magic of Korea in every succulent morsel of this dish, a testament to the culinary prowess of this vibrant tradition. The key lies in careful preparation, selecting the finest steak, and allowing the marinade to work its aromatic magic. The cooking process should be quick and precise, resulting in a charred, juicy steak, beautifully complemented by the accompanying rice, kimchi, and spicy gochujang. Embark on this culinary journey and let the flavors of Korea transport you to culinary heaven.