I grew up eating Bulgogi. No, I'm not Korean. I'm as plain white of European decent as they come. But, my dad lived in Korea for a couple of years as a young adult and the one recipe besides kimchi he brought back with him was bulgogi. Thin strips of beef are marinated and quickly cooked for a flavorful and craveable meat dish. You can serve it by itself or over some rice. I loved bulgogi as a five year old and I'm happy to say my picky little 5 year old loves it too. It's something the whole family can enjoy, yet you are still branching out and trying a foreign dish like bulgogi. They sell pre-marinated bulgogi at Trader Joe's so you know it's gotta be a fairly American-friendly popular dish. Thanks to my dad I've been eating it my whole life! Now you can make it at home, too! It's super easy to make and requires very little hands on time.
Prep Time: 5 minutes + 1 hour marinade time
Cook Time: 5 minutes
Yield: Serves 6
2 lb. flank steak
1/3 cup soy sauce
1/4 cup brown sugar, firmly packed
2 TB. sesame seeds
1 TB. sesame oil
3 cloves garlic, minced or crushed
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground ginger
2 tsp. oyster sauce
1/2 cup sliced green onion
1. Cut flank steak against the grain into thin strips against the grain. Cut it as thin as you can and place the strips in a small mixing bowl.
2. In the small mixing bowl, combine soy sauce, brown sugar, sesame seeds, sesame oil, garlic, crushed red pepper flakes, ginger, and oyster sauce. Mix the meat strips with the spices until well coated. Let marinade for 1 hour in the refrigerator.
3. After marinating, heat a large heavy skillet or wok over high heat. Pour the meat in with the marinade and cook on high until meat is cooked through. This should take less than 5 minutes.
4. Serve hot by itself or over rice and top with green onions.