Sweet & Sticky Korean BBQ Bulgogi

Shopping list

• 1 lb ribeye steak or flank steak — sliced very thin

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• 0.5 cup soy sauce

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• 3 tbsp brown sugar

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• 2 tbsp sesame oil

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• 4 cloves garlic — minced

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• 1 tsp fresh ginger — grated

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• 1 tbsp toasted sesame seeds

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• 2 spring onions — sliced thin

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• 1 tbsp vegetable oil — for cooking

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Step by step

1. 1

   In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until the sugar dissolves.

2. 2

   Add the thinly sliced beef to the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 2 hours (or overnight) to let the flavors deeply penetrate the meat.

3. 3

   Heat vegetable oil in a large skillet or cast-iron wok over high heat until smoking hot.

4. 4

   Working in batches to avoid crowding the pan, add the beef in a flat layer and sear for 1– 2 minutes per side until beautifully caramelized, deeply browned, and slightly crisp on the edges.

5. 5

   Transfer to a serving platter, garnish generously with toasted sesame seeds and fresh green onions, and serve hot.