' Al Lago Wines - Beef Bulgogi, Korean-style

Beef Bulgogi, Korean-style

Recipe by Simone Lagomarsino


This is a wonderful preparation of this classic, Korean, beef dish that’s packed with flavor.

At a Glance

Prep Time: 1 hour 30 minutes
Cook Time: 06 minutes
Serves: 4 Servings


It is important to have either a cast iron grill pan or a cast iron skillet.





1-pound of boneless New York Strip Steak

¼ cup of Soy Sauce (you can also use low sodium, if you prefer)

2 ½ tablespoons of Brown Sugar

2 tablespoons of Toasted Sesame Oil

1 tablespoon of Ginger, freshly grated

3 cloves of Garlic, minced

1 teaspoon of Red Pepper Powder




4 Green Onions, julienned

2 teaspoons of Toasted Sesame Seeds

2 or more tablespoons of Canola or Vegetable Oil (if using a cast iron skillet; it is not necessary if using a cast-iron, grill pan)



Wrap the steak in plastic/Saran Wrap and place it in the freezer for about a half hour.  Remove it from the freezer and unwrap the steak.  Cut off all fat and slice the steak into very thin slices.  In a bowl, whisk together the soy sauce, brown sugar, sesame oil, ginger, garlic and red pepper powder.  Place the sliced steak into a one-gallon, zip-lock bag and add the sauce.  Refrigerate it for at least an hour.  Use either a cast iron grill pan or a cast iron skillet – I prefer the cast iron grill pan.


Heat the pan over a very high heat.  (Note: If you are using a cast iron grill pan, there’s no need to use oil, but if you are using a cast iron skillet, cook the beef in batches and use some of the vegetable or canola oil in each batch.) Cook the steak for about 1-3 minutes on each side.  Once you have cooked each batch, place it in a bowl, and cover it to keep warm.  Once you complete all of the batches, put the steak onto a plate and garnish it with green onions and the toasted sesame seeds before serving.


Serving Suggestion:


We love this steak with a Napa Cabbage salad with Kimchi salad dressing and a serving of Korean Kimchi on the side.


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