My wife, Marja, makes the best truly authentic Korean bulgogi. This is my take on that dish, with a hint of orange and a little heat. Instead of starting with thinly sliced meat, as is traditional, I cook a whole flank steak and then slice it just before serving.
Recipe information
Yield
Serves 2 to 4
Ingredients
Preparation
Step 1
In a shallow dish large enough to hold the steak, combine the zest, garlic, scallion, soy sauce, sugar, sriracha, sesame oil, and chile flakes. Use a fork to poke holes all over the steak. Add the steak to the marinade and massage the marinade into the meat. Cover the dish and refrigerate for 12 hours.
Step 2
Heat your grill to high. Use a lightly oiled kitchen towel to carefully grease the grill grate. Let the steak stand at room temperature for 10 minutes while the grill heats.
Step 3
Rub the steak in the marinade again; it should all be absorbed. Generously season the steak with salt and pepper, then place on the grill. Cook until the bottom releases easily from the grill, about 2 minutes, then flip and cook, flipping every 45 seconds, to desired doneness, about 6 minutes longer for medium-rare.
Step 4
Transfer to a cutting board and let rest for 5 minutes. Slice against the grain at an angle and serve.
c’est bon
Step 5
If you don’t have a lot of time to marinate, cut the steak in quarters first to increase the surface area exposed to the marinade. Reduce the cooking time accordingly—a minute or two less.
