Chun Son’s Korean Bulgogi (Beef BBQ)


· 1.5 to 2 pounds beef chuck flat iron steak cut in thin strips, against the grain.

Sauce Ingredients

· 1 tbsp sugar (layer the meat slices with sliced Asian pears OVERNIGHT)

· 1 tbsp honey

· 1 tbsp BLACK sesame oil

· 2 tbsp crushed sesame seeds

· 1 tbsp crushed and chopped garlic

· 1/3 cup soy sauce

· black pepper and salt to taste

· Korean green onions (scallions, finely sliced at an angle)

Optional vegetables to stir-fry (marinate in the same sauce)

· Sweet bell peppers (red, orange, yellow, green)

· Broccoli

· Carrots

· Green onions

· Green beans

· Snow peas


Mix sauce ingredients into a bowl. Use your hands to combine the meat slices with the sauce (really massage it in) and refrigerate for ½ to 1 hour. Slice vegetables into pieces that are equal in diameter and length (they cook evenly as a result). Pan fry slices of meat until cooked through, but tender. In the same pan, fry vegetables until tender, but firm. Serve over rice. Serves 6 to 8.

Topics: Korean Beef BBG
I just LOVE living near my family again.
  • January 2, 2020
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Safari Woman is online.
So you put the beef and pears together over night in slices - layers - then the next day you make the sauce and put it on the beef - do you leave the pears in there? 
  • January 4, 2020
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No, the pears go away.
  • January 16, 2020
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