Bulgogi with bok choy and rice

Over the years, I have been fortunate to make friends with some wonderful Korean women. And just like southern American women, southern Korean women love to cook. (I’ll have to tell you all some day about learning how to make sushi with Spam.)

Under their tutelage, I developed a taste for kim chee and a love of bulgogi. I don’t have the patience to properly prepare the spicy, fermented cabbage condiment, but I was given a delicious recipe for bulgogi, Korean barbecue, that is very easy to make.


  • Servings: 4
  • Difficulty: easy
  • Print

1 pound flank steak
salt and pepper to taste
1 cup sesame oil (can substitute ½ cup sesame oil, and ½ cup canola oil)
2 cups low sodium soy sauce (regular is too salty for me)
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1-3 teaspoons crushed red pepper flakes (to taste, depending on how hot you like it)
2 cups jasmine rice, cooked

Season beef with salt and pepper.

In a medium mixing bowl, combine oil, soy sauce, garlic, ginger and red pepper flakes. Place meat in a shallow pan, pour marinade over the meat. Cover and refrigerate for at least 1 hour or over night. (I put the steak into a heavy-duty plastic freezer bag and pour the marinade into the bag, remembering to turn the bag over occasionally for even marinading.)

Remove beef from marinade, and bring to room temperature. Pour left over marinade into heavy saucepan, over medium heat, bring to a boil and cook for 6-8 minutes. Set aside and keep warm.

Preheat grill. Grill the steak a few minutes on each side to desired degree of doneness. Remove from grill, let sit for a couple of minutes, then cut into very thin slices.

Serve over hot rice and garnish with hot marinade.

I like to serve this dish with stir-fried bok choy, using more sesame oil, or a little of the marinade. You can also sauté some pre-cut cole slaw mix.

Sesame oil can be an acquired taste. It can be a little overpowering. If you’re not sure if you will like the full flavor of this oil,  you can ‘cut’ the sesame oil, 1:1 with canola oil. If you prefer chicken, you can substitute four boneless, skinless chicken breasts for the flank steak.

NaBloPoMo February 2015

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