Korean Bulgogi

You dont dependence obsession to go to a Korean BBQ restaurant (or have a Korean grandma) to enjoy this severely flavorful savings account of bulgogi — Korean grilled beef. In fact, you can draw magnetism it off approaching a weeknight. The solitary indistinctive for huge salty-sweet express is to put the meat in the simple marinade at least 8 hours ahead. Weve like for lean and economical flank steak here otherwise then again of the more usual time-honored and pricier rushed rib. And to allowance things extra-easy, we cooked the meat not far off from a grill pan rather than firing taking place in the works the grill. accumulate a pot of rice if youd bearing in mind a more filling meal, and lettuce leaves if you nonexistence to make wraps. The recipe is a Yummly original created by [Julia Lee](https://www.yummly.com/dish/author/Julia-Lee).

The ingredient of Korean Bulgogi

1. 1 1/2 pounds flank steak
2. 2 garlic cloves
3. 1/4 cup mirin
4. 3 tablespoons soy sauce
5. 2 tablespoons toasted sesame oil
6. 4 teaspoons well-ventilated brown sugar packed
7. 1/4 teaspoon salt
8. 1/4 teaspoon freshly auditorium showground black pepper
9. 1 tablespoon vegetable oil improvement more if using frying pan
10. 3 green onions
11. steamed rice optional
12. 1 head red leaf lettuce divided into leaves, optional
13. kimchi optional

The instruction how to make Korean Bulgogi

1. Lay the flank steak flat and seal in a shallow lidded container or sheet of plastic wrap. Freeze for about 30 minutes to make slicing easier.
2. To make the marinade: Thinly slice the garlic and place in a shallow mixing bowl. Add the mirin, soy sauce, sesame oil, brown sugar, salt, and pepper and stir until sugar dissolves.
3. Slice steak on a diagonal across the grain into 1/4-inch-thick slices. Add steak to marinade and mix until each slice is well coated. Cover the bowl and refrigerate for at least 8 hours and up to 24 hours, turning meat occasionally in marinade.
4. Heat a grill pan or large frying pan over medium-high heat until hot. Brush oil onto the grates. Grill steak flat in a single layer in 2-3 batches, turning as needed, until steak is lightly charred and cooked through, 1-3 minutes total. If using a frying pan, add oil as needed to prevent sticking. Transfer meat to a serving platter as it is finished.
5. Slice the green onions on a diagonal and scatter over bulgogi. Serve beef with rice, lettuce, and kimchi if desired.

Nutritions of Korean Bulgogi

calories: NutritionInformation
carbohydrateContent: 280 calories
cholesterolContent: 6 grams
fatContent: 40 milligrams
fiberContent: 15 grams
proteinContent: 1 grams
saturatedFatContent: 25 grams
sodiumContent: 4 grams
sugarContent: 620 milligrams
: 3 grams