Grilled Korean Bulgogi Flank Steak: Big Green Egg Recipe
This recipe delivers a high-impact, "fire meat" experience by combining a classic Korean marinade with the intense searing power of the Big Green Egg. It is the perfect blend of sweet, salty, and smoky, designed for a fast weeknight cook or an impressive weekend spread.
Servings: 4
Ingredients
Meat Ingredients:
- 3 pound Flank Steak
Marinade Ingredients:
- 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
Serving Ingredients:
- Butter lettuce leaves
- steamed rice
- extra scallions
- Gochujang
Instructions
- Prep the Steak: Trim the flank steak of any excess fat or silver skin. If desired, lightly score the surface in a diamond pattern to help the marinade penetrate.
- Mix & Marinate: Combine all marinade ingredients in a bowl. Place the steak in a food-safe container or gallon bag, add the sliced scallions, and pour the marinade over the meat.
- Chill: Cover and refrigerate for 4 hours.
- Temper: Remove the steak from the fridge 20–30 minutes before grilling to take the chill off.
- BGE Setup: Prepare your Big Green Egg for direct grilling (no convEGGtor). Stabilize the temperature between 450°F and 500°F.
- The Cook: Place the steak on the grate. Close the dome and cook for 4 minutes. Flip the steak and cook for another 3–4 minutes.
- The Pull: Remove the steak when the internal temperature hits 130°F – 135°F for medium-rare.
- Rest & Slice: Let the meat rest for 10 minutes. Slice thinly against the grain at a 45-degree angle.
- Serve: Arrange on a platter and serve with lettuce cups and an ice-cold Cass.