Korean BBQ-Style Steak

Bulgogi—the classic Korean dish made with thinly sliced, marinated beef grilled to savory-sweet perfection—is one of my favorite ways to eat beef. Traditional bulgogi requires very thin cuts of meat and a long marinating time. This version keeps the flavor but skips a few steps.

Instead of slicing the beef thin, I used skirt steak, which is thicker and more forgiving. I cooked it sous vide for about an hour to ensure tenderness, then Ed finished it on the grill, brushing on the sauce to get those golden caramelized grill marks. (No sous vide? No problem—I’ve included instructions for cooking it entirely on the grill.)

If you can’t find skirt steak, flank steak or flat iron steak also work beautifully. Flank is lean and similar in texture—just slice it thinly against the grain after cooking. Flat iron is more tender and a little thicker but grills up wonderfully and holds onto that flavorful glaze.

So let’s talk sauce—what gives it that signature bulgogi flavor? A secret ingredient I learned about from making traditional bulgogi—Asian pear. In this version, I use pear juice, which adds natural sweetness and helps tenderize the meat. Can’t find pear juice? Apple juice, applesauce, or even lemon-lime soda will do in a pinch.

We picked up our skirt steak from Worrell’s Butcher Shop in Malvern, Pennsylvania (frozen—so plan ahead to defrost). I cut it into two pieces, which made it easier to vacuum seal and grill.

We served this for dinner with Chris M and Erin M (Lauren and Chris’ daughter). Two pounds of steak disappeared—fast. Sweet, smoky, and just a little charred, this steak hits all the bulgogi notes… with a whole lot less work.

Tip: I had to buy 32 ounces of pear juice but only needed 4 ounces. I froze the rest in small zip-top bags so I can make this again anytime without buying (or wasting) more.

Korean BBQ-Style Steak

Bulgogi vibes, simplified

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Course Main Dish

Servings 4

Ingredients

  

• 1/2 cup pear nectar see Notes
• 1/4 cup soy sauce see Notes
• 2 tablespoons light brown sugar see Notes
• 4 medium garlic cloves minced
• 2 teaspoons ginger finely minced
• 4 scallions—divided white and light green parts finely chopped (for sauce) and dark green parts thinly sliced (for garnish)
• 1 tablespoon toasted sesame oil
• 2 pounds skirt steak see Notes
• Kosher salt and freshly ground black pepper
• Garnish with 1 teaspoon toasted sesame seeds and dark green parts of scallions

Instructions

 

Prepare the Sauce:

• In a small pot, combine the pear nectar, soy sauce, brown sugar, garlic, ginger, white and light green parts of the scallions, sesame oil and 1 teaspoon freshly ground black pepper. Bring to a boil over medium heat. Cook until the mixture is reduced by half and coats the back of a spoon, about 3 to 5 minutes. Remove from heat.
• Sauce can be prepared up to 24 hours in advance. If making the sauce in advance, refrigerate it until ready to use and remove from the refrigerator about 30 minutes before using.

Cook Using Sous Vide & Grill:

• If your steak is especially long, cut it into two pieces so it will fit better in your sous vide tub and/or make it easier to grill.
• Generously season steak on both sides with Kosher salt.
• Transfer the steak to a vacuum sealed bag or ziplock freezer bag (remove as much air as possible). I recommend 1 steak per bag.
• Heat the sous vide machine to 129°F for medium-rare. Once the water is heated, add the steak and cook for 1 hour (for 1-inch thick steak) or 1-1/2 hours (for 1-1/2-inch steak). You can leave the steaks in the water bath for an additional 1 hour if that works better for your schedule.
• Remove the cooked steaks from the bag and pat dry with a paper towel (do not skip this step).
• Heat a gas grill on medium-high. Lightly oil the grill. Brush the steak generously on both sides with the sauce.
• Sear the steak until caramelized and crisp on the edges, flipping every 1 minute, for a total of 3 to 4 minutes.

Cook Using Grill Only:

• If your steak is especially long, cut it into two pieces so it is easier to grill.
• Pat steak dry and generously season steak on both sides with Kosher salt.
• Heat a gas grill on medium-high. Lightly oil the grill. Brush the steak generously on both sides with the sauce.
• Sear the steak until caramelized and crisp on the edges, flipping every 1 minute, for a total of 6 to 10 minutes for medium-rare (131°F).

After Grilling:

• Transfer the cooked steak to a cutting board and brush the remaining glaze over the steak.
• Let the steak rest for 5 minutes before slicing crosswise, against the grain.
• Transfer the sliced steak to a platter. Sprinkle with sesame seeds and dark green parts of the scallions.

Notes

• In place of pear nectar, you can use 1/2 cup apple juice, 1/2 cup lemon-lime soda or 1/4 cup applesauce.
• Use gluten-free soy sauce or tamari if you want to ensure this steak is gluten-free.
• In place of brown sugar, you can use 2 tablespoons of honey. I prefer to use brown sugar as honey burns a little faster on the grill.
• Can't find skirt steak? A flank steak or flat iron steak are good alternatives.

Source:  Adapted from Lisa Q. Fetterman, Meehsa Halm and Scott Peabody’s Sous Vide Made Simple (2018)