In a decades-old spiral-bound police community cookbook, Songza Park’s recipe for “BUL KOGI (Barbecued Beef)” calls for 2 pounds of sirloin steak that you have to slice “very thin on the bias” before ...

Love steak but looking for new ways to make it exciting? From juicy surf and turf that feels straight out of a steakhouse to ...

To make bulgogi—classic Korean grilled beef—you marinate sliced steak, then grill it on top of the stove or a tabletop burner, or on an outdoor grill. The marinade has a secret ingredient: Asian pear, ...

Marinate a thin steak on your own and grill it at home to get the same flavors as a delicious Korean bulgogi, like this one. (Shutterstock image) By Nick Evans, The Kitchn.com Korean barbecue is such ...

We may receive a commission on purchases made from links. In the past 15 or so years, Korean culture has received growing appreciation from all over the world, as the hallyu (aka Korean wave) makes a ...

Whether you’re cooking a quick dinner or packing for a picnic, this bulgogi steak takes the entire sandwich genre over the top. The bulgogi recipe is from a dear friend from Korea — modified just a ...

From its origins in ancient Korea to kitchens across the diaspora today, this staple of Korean barbecue means something different to everyone. By Eric Kim In a decades-old spiral-bound police ...

When trying to cut super-thin, even slices of beef, it helps to have very cold meat so that it doesn’t yield to the pressure of your knife. Placing the beef in the freezer for 30 minutes firms it ...

Bulgogi beef has a touch of sweetness thanks to puréed pear in the marinade (and the fruit also tenderises the meat). Freezing the whole steak for about 1 hour helps to firm it up before slicing as ...