Name: Grilled Korean Bulgogi Flank Steak: Big Green Egg Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 270 min
Ingredients: 3 pound Flank Steak; 1/2 cup Soy Sauce; 1/4 cup Sugar (brown sugar or granulated); 2 tbsp Mirin; 1/4 cup Pineapple juice; 4 cloves Garlic (minced); 1 tbsp Fresh ginger (grated); 1 tbsp Gochujaru; 1 tbsp Sesame oil; 1/2 tsp Black pepper; 3 Scallions (sliced thin); Butter lettuce leaves; steamed rice; extra scallions; Gochujang

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Capturing the essence of Korean BBQ at home can be a challenge, especially with how popular the trend has become. To get it right, you have to go back to the roots of Bulgogi. In Korean, Bul means fire and Gogi means meat. Traditionally, this is all about the marriage of high-heat searing and a complex, umami-forward marinade.

For this recipe, I took those iconic Korean flavor elements… salty soy, nutty sesame, and the bite of fresh ginger and paired them with a spectacular piece of American Wagyu Flank Steak from Snake River Farms. The incredible marbling of the Wagyu combined with the intense heat of the Big Green Egg creates a level of caramelization that you simply can’t achieve on a stovetop.

This Grilled Korean Bulgogi Flank Steak is surprisingly easy to put together, but the results are nothing short of elite. Whether you are serving it over rice or slicing it thin for refreshing lettuce cups (Ssam style), it delivers that perfect balance of sweet, savory, and char.

So, sit back, grab an ice-cold Cass beer, and enjoy this guide to mastering a flavor-packed classic on your Big Green Egg.

Step 1: The Bulgogi Marinade
Step 2: Prepping the Wagyu
Step 3: The Long Soak
Step 4: Big Green Egg Setup
Step 5: The Sear
Step 6: The Rest
Step 7: The Master Slice
The Grand Finale: Serving Ssam-Style
Grilled Korean Bulgogi Flank Steak: Big Green Egg Recipe

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Why Flank Steak for Bulgogi?

While traditional Bulgogi often uses thinly shaved ribeye, using a whole Wagyu Flank Steak offers a few distinct advantages for the backyard griller:

Marinade Absorption: The coarse grain of the flank steak acts like a sponge, pulling those ginger and garlic notes deep into the meat.
The Crust: Because we are grilling a thicker cut, we can leave it over the hot coals longer to develop a serious crust without overcooking the center.
Versatility: Once rested and sliced against the grain, this meat is tender enough for tacos, bowls, or eating straight off the cutting board.

Step 1: The Bulgogi Marinade

The secret to any great Grilled Korean Bulgogi Flank Steak is the marinade. It is not just about adding flavor; it is about the science of tenderizing the meat and creating that signature “fire meat” char.

What You’ll Need

The Base: Soy sauce for salt and umami, balanced with sugar for sweetness and caramelization.
The Acids: Mirin and pineapple juice.Buddha Note: Pineapple juice contains an enzyme called bromelain that acts as a natural tenderizer. Since flank steak is a hard working muscle, this helps break down the fibers for a “melt in your mouth” finish.
The Aromatics: A heavy hand of minced garlic and grated ginger to provide that fresh, spicy bite.
The Heat and Smoke: Gochugaru (Korean red chili flakes) for a subtle, smoky heat and black pepper for depth.
The Finish: Sesame oil for that unmistakable nutty aroma that defines Korean BBQ.

Mixing the Flavors

Whisk all these ingredients together in a bowl until the sugar is completely dissolved. The smell should be intoxicating: sweet, salty, and sharp.

Step 2: Prepping the Wagyu

Before the steak meets the marinade, it needs a little “grooming” to ensure the best eating experience. Even with a premium cut like the Snake River Farms American Wagyu, you want to take a moment to clean it up.

Trim and Clean

Trim the flank steak of excess fat and silver skin. * Silver Skin: This is the thin, pearly membrane that doesn’t render down during cooking. If you leave it on, it can make the steak feel chewy or cause it to curl on the grill.

Excess Fat: While the intramuscular marbling in Wagyu is what we want, any thick outer layers of fat should be trimmed so the marinade can actually reach the muscle fibers.

The Marinating Vessel

Once trimmed, place the steak in a food container (or a heavy-duty gallon freezer bag).

Buddha Note: If you are using a flat food container, make sure it is narrow enough so the marinade actually covers the meat. If the container is too large, the liquid will spread out too thin, and you won’t get that deep infusion of flavor.

Step 3: The Long Soak

Pour your prepared Bulgogi marinade over the steak. Flip the meat a few times to ensure every inch is coated, then seal the container and move it to the fridge.

Timing is Everything: Because we are using pineapple juice, try to hit that 4 to 8 hour mark. If you let it go much longer than 12 hours, the enzymes in the pineapple can start to over-tenderize the surface of the Wagyu, changing the texture of the meat.

Add the scallions and mix well. The green onions will infuse the liquid with a mild, grassy sweetness that complements the bite of the ginger and garlic.

Step 4: Big Green Egg Setup

Now that the flavors have locked in, it is time to transition from the kitchen to the grill. This stage is all about timing and temperature control.

Tempering the Meat

Remove the flank steak from the marinade and let it come up to room temperature while you setup the Big Green Egg. * Why this matters: Putting a cold steak directly onto a hot grate can cause the muscle fibers to tense up, leading to a tougher bite. By letting it sit out for about 20 to 30 minutes, you ensure the meat cooks evenly from the edges to the center.

The Crust Factor: This also gives the surface of the meat a chance to “drip dry” slightly. You want the steak moist with marinade, but not dripping wet, so the sugars can caramelize immediately upon contact with the heat.

The Big Green Egg Configuration

For this Bulgogi-style cook, we are going for direct grilling.

Clean the Grates: Ensure your stainless steel or cast iron grates are clean. A clean grate is the secret to those perfect, non-stick grill marks.
The Heat: Light your lump charcoal and leave the vents open to build a strong fire. You are aiming for a steady temperature of 450°F to 500°F
The Direct Method: No convEGGtor is needed for this cook. We want the steak close to the coals to mimic the traditional Korean BBQ “fire meat” technique.

Buddha Note: If you want an extra layer of authenticity, toss a small chunk of oak or cherry wood onto the coals just before the steak goes on. It adds a subtle “campfire” note that pairs beautifully with the sweetness of the marinade.

Step 5: The Sear

With the Big Green Egg stabilized at 450°F to 500°F, it is time for the main event. This is where the “Bul” (fire) meets the “Gogi” (meat).

First Side Sear

When ready, place the flank steak inside and cook for 4 minutes. * Keep the Lid Closed: On a Big Green Egg, the “dome down” method is essential. It prevents flare-ups from the rendered Wagyu fat and ensures the heat reflects off the ceramic, cooking the top of the steak while the bottom sears.

The Maillard Reaction: During these four minutes, the sugars from the pineapple juice and mirin will begin to caramelize against the hot grates. You are looking for a deep, mahogany crust—not a charred black surface.

Buddha Note: Resist the urge to peek! Every time you open the dome, you lose that concentrated heat. Trust the 4-minute mark; it is the perfect amount of time to develop a serious crust on the first side of a Wagyu flank.

Step 6: The Flip and Finish

Flip: Open the dome and use long-handled tongs to flip the steak. You should see beautiful, dark grill marks and a glossy, caramelized surface.
Second Side: Close the dome and cook for another 3 to 4 minutes.
The Temp: Start checking the internal temperature with an instant-read thermometer. For a Wagyu flank, I recommend pulling the meat at 130°F to 135°F.

Step 6: The Rest

The aroma of caramelized soy and ginger will be tempting, but patience is the final ingredient for a perfect steak. Pull the steak off the grill and let it rest for 10 minutes.

Why the Rest Matters

While the steak was over the high heat of the Big Green Egg, the muscle fibers tightened and pushed the juices toward the center.

The Science: If you slice into it immediately, those juices will run out onto your cutting board, leaving you with dry meat.
The Result: Resting allows the fibers to relax and reabsorb that moisture. This is especially important for American Wagyu, as you want that rich, marbled fat to stay integrated within every slice.

Buddha Note: Don’t tent the steak too tightly with foil. If you wrap it like a baked potato, the residual heat will continue to cook the meat, potentially pushing your perfect medium-rare into medium territory. A loose piece of foil or simply resting it on a warm platter is all you need.

Step 7: The Master Slice

Once the 10 minutes are up, it is time to slice. For a flank steak, your knife skills are just as important as your grilling skills.

The Thickness: Aim for thin, biased slices (about 1/4 inch thick). This shortens the muscle fibers, making even a hearty cut like flank steak feel incredibly tender.

Identify the Grain: Look at the long muscle fibers running down the length of the meat.

The Angle: Position your knife perpendicular to those fibers. Always slice against the grain.

The Grand Finale: Serving Ssam-Style

Now that your American Wagyu is rested and sliced into tender, caramelized ribbons, it is time to eat. While this steak is incredible over a bowl of jasmine rice, the most authentic (and fun) way to serve it is “Ssam-style,” which literally means “wrapped.”

How to Build the Perfect Lettuce Cup

The Base: Use large, sturdy leaves of Butter Lettuce or Bibb Lettuce. They provide a buttery crunch that doesn’t overpower the meat.
The Meat: Lay two or three slices of the Bulgogi steak in the center of the leaf.
The Crunch: Add a few more of those fresh sliced green onions and maybe some toasted sesame seeds for texture.
The Kick: A small dollop of Gochujang (Korean chili paste) or Ssamjang (savory wrap sauce) adds a spicy, fermented depth that ties the sweet marinade and smoky char together.

Pro Buddha Tips for the Perfect Korean BBQ Experience

The “Against the Grain” Check: Flank steak fibers are very easy to see. If your slices look like long “strings,” you are slicing with the grain. Rotate your cutting board 90 degrees and try again. You want to see the cross-section of the fibers for maximum tenderness.
The Cold Beer Pairing: As mentioned in the intro, an ice-cold Cass or Hite (Korean lagers) is the traditional pairing. The crisp, clean finish of these beers cuts through the richness of the Wagyu fat and the sweetness of the Bulgogi marinade perfectly.
Leftover Gold: If you somehow have leftovers, this steak makes for a legendary “Bulgogi Taco” the next day with a little kimchi slaw and lime.

Grilled Korean Bulgogi Flank Steak: Big Green Egg Recipe

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