My extra-spicy version of Beef Bulgogi that I learned from a woman in France. Serve over rice or noodles.

Joel Sticha
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place flank steak slices in a shallow dish.

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  • Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.

  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.

  • Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

Cook's Notes:

The spicy ingredients listed above give you a sweet hot sauce. If you want to reduce the spice level, remove or reduce the hot ingredients in this order: cayenne powder, chile peppers and finally reduce, but don't remove all the sriracha sauce.

Substitute dried Thai chiles for the cayenne peppers if desired.

You can also cook the steak in a wok. Heat 1 tablespoon of sesame oil in the wok over high heat. Stir-fry steak in batches until the sauce begins to darken and thicken, 2 to 3 minutes.

Nutrition Facts

248 calories; 13.8 g total fat; 25 mg cholesterol; 1792 mg sodium. 15 g carbohydrates; 16.3 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2016
5 star all the way! I've always loved Bulgogi and then you go and add spicy to it? Yes please! This recipe rocked. In the footnotes the recipe creator mentions reducing the spiciness by eliminating the cayenne pepper, the chile, and then some of the Sriracha if necessary. We both like heat but cayenne is not our favorite way of achieving it so here is what I did. I eliminated both the cayenne pepper and chile but then upped the Sriracha from 1/4 cup to 1/3 cup and this was perfect for us. One thing the recipe did not mention and that is that you need to slice your beef against the grain . That is very important with this cut of meat in keeping it tender. This is a great recipe and one I will make often! Read More
(8)

Most helpful critical review

Rating: 3 stars
10/15/2016
I may try it again. Flavor was good but I would have liked it moister or more sauce. Read More
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/20/2016
5 star all the way! I've always loved Bulgogi and then you go and add spicy to it? Yes please! This recipe rocked. In the footnotes the recipe creator mentions reducing the spiciness by eliminating the cayenne pepper, the chile, and then some of the Sriracha if necessary. We both like heat but cayenne is not our favorite way of achieving it so here is what I did. I eliminated both the cayenne pepper and chile but then upped the Sriracha from 1/4 cup to 1/3 cup and this was perfect for us. One thing the recipe did not mention and that is that you need to slice your beef against the grain . That is very important with this cut of meat in keeping it tender. This is a great recipe and one I will make often! Read More
(8)
Rating: 5 stars
03/20/2016
5 star all the way! I've always loved Bulgogi and then you go and add spicy to it? Yes please! This recipe rocked. In the footnotes the recipe creator mentions reducing the spiciness by eliminating the cayenne pepper, the chile, and then some of the Sriracha if necessary. We both like heat but cayenne is not our favorite way of achieving it so here is what I did. I eliminated both the cayenne pepper and chile but then upped the Sriracha from 1/4 cup to 1/3 cup and this was perfect for us. One thing the recipe did not mention and that is that you need to slice your beef against the grain . That is very important with this cut of meat in keeping it tender. This is a great recipe and one I will make often! Read More
(8)
Rating: 3 stars
10/15/2016
I may try it again. Flavor was good but I would have liked it moister or more sauce. Read More
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Rating: 4 stars
04/29/2019
it was hot lol it was delicous but the heat was a little too much Read More
Rating: 5 stars
03/25/2019
Absolutely delicious! I'll make it again and again! Read More
Rating: 5 stars
04/21/2020
We love this recipe. Never been to Korea so I dont know how it compares to Korean bulgogi, but it is super spicy. Sweet, with an amazing taste. We make it once a week when we can. No changes to the recipe Read More
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Rating: 5 stars
06/09/2017
Loved it! The whole family ate up! I thought it would be too spicy but it had a little heat but not too much. I didn't change a whole lot. I did it on the stove instead of the grill. I didn't have sesame seeds or whole dried cayenne peppers so just skipped them. Even the picky eater ate three portions. The best part is that it is super easy to throw together - you just have to remember to marinate in advance. I made up the rice and made a bed of rice and put this over it. Really lovely - thanks for sharing. Read More
Rating: 5 stars
04/26/2017
Delicious!!!!! Second time I've made it. Read More
Rating: 5 stars
11/06/2019
I made it just as it says! Perfect! Read More
Rating: 5 stars
04/29/2020
Great recipe, awesome flavor. But, how do you add 2 Tbsp of whole cayenne pepper? I just threw in two dried Hatch Chile Peppers (amazing)...just asking, making again this weekend. Read More