Bulgogi-Style Grilled Steak

Carolyn Haas


For summer time grilling with a Korean flair, this version of bulgogi hits the spot!


★★★★★ 2 votes

9 Hr
10 Min


  • 1/4 c
    gochujang chili paste (available in asain markets or large grocery stores)
  • 3 clove
  • 1
    inch fresh ginger, peeled
  • 2 Tbsp
  • 2 Tbsp
    rice wine vinegar
  • 2 Tbsp
    soy sauce
  • 1 tsp
    ground pepper
  • 1/2 c
    peanut or canola oil
  • 3
    green onions, chopped
  • 2 Tbsp
    cilantro, minced
  • 2 lb
    flank or skirt steak

  • ·
    cooked rice
  • ·
    garnishes - kimchi, cucumbers, cilantro, reserved sauce.

How to Make Bulgogi-Style Grilled Steak


  1. In a food processor, combine the gochujang, garlic, ginger, sugar, vinegar, soy sauce, black pepper, oil, green onions, and cilantro. Pulse a few times until the marinade is combined and forms a very smooth sauce.
  2. Pour 1/2 cup of the marinade into a separate container and refrigerate it for later. Put steak in a shallow dish, and pour the rest of marinade over steak. Make sure the marinade covers the entire surface of meat, top and bottom. Let it marinate in the fridge overnight.
  3. Bring meat to room temperature about 1/2 hr before cooking. Preheat grill to medium-high heat. Grill the steak for 6 to 8 minutes per side, depending on thickness, until the steak is cooked medium-rare. It should reach an internal temperature of 130 to 135°F.
  4. Remove the steak from the grill, tent it with foil, and let it rest for 5 - 10 minutes.
    Slice the steak thinly across the grain and serve over cooked rice. Garnish with kimchi, fresh cucumbers, cilantro, and a drizzle of the reserved sauce.

Printable Recipe Card

About Bulgogi-Style Grilled Steak

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Korean

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