London Broil Bulgogi
Experience a fusion of bold Korean flavors with the hearty appeal of London Broil Bulgogi. This recipe takes tender top-round London broil steak and bathes it in a savory-sweet marinade featuring soy sauce, brown sugar, sesame oil, and a kick of Korean gochujang. Enhanced with pineapple juice for a subtle tang and balanced with aromatic garlic and ginger, this dish is marinated to perfection for maximum depth of flavor. Grilled or pan-seared to a caramelized crust, the steak is then thinly sliced against the grain for melt-in-your-mouth tenderness. Serve it over steamed rice, garnish with green onions and sesame seeds, and drizzle with a boiled marinade sauce for an irresistible meal. Perfect for weeknight dinners or special occasions, this London Broil Bulgogi is a must-try for fans of Korean BBQ and bold, umami-rich dishes.
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Recipe Information
Ingredients
- 2 pounds London broil steak (top round)
- 0.5 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Sesame oil
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Ginger (grated)
- 1 tablespoon Korean gochujang (or red chili paste)
- 0.25 cup Pineapple juice
- 1 tablespoon Rice vinegar
- 3 stalks Green onions (thinly sliced)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 1 tablespoon Neutral oil (for cooking)
Instructions
In a medium mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, pineapple juice, and rice vinegar. Whisk until the sugar has dissolved and the marinade is smooth.
Place the London broil steak in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is fully coated. Seal the bag or cover the dish tightly with plastic wrap.
Marinate the steak in the refrigerator for at least 2 hours, preferably overnight, for maximum flavor.
Remove the steak from the refrigerator about 30 minutes prior to cooking to allow it to come to room temperature.
Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grilling surface or pan with neutral oil to prevent sticking.
Remove the steak from the marinade, allowing any excess to drip off. Reserve the marinade for later use if desired.
Grill or sear the steak for about 4-5 minutes per side, depending on thickness, or until it reaches your desired level of doneness (125°F for medium-rare, 135°F for medium).
Let the steak rest on a cutting board for 5-10 minutes to lock in the juices.
Thinly slice the steak against the grain for maximum tenderness.
Optionally, heat the reserved marinade in a small saucepan and bring it to a boil for 1-2 minutes to serve as a sauce.
Garnish the slices with thinly sliced green onions and sesame seeds before serving. Pair with steamed rice and vegetables for a complete meal.
Nutrition Facts
Calories |
2476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 5641 mg | 245% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 30.7 g | ||
| Protein | 335.8 g | 672% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 4752 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
