Beef Bulgogi

Beef Bulgogi


  • 1 pound Copper Penny Farm chipped steak

  • 5 tablespoons soy sauce

  • 2 1/2 tablespoons white sugar

  • 1/4 cup chopped green onion

  • 2 tablespoons minced garlic

  • 2 tablespoons sesame seeds

  • 2 tablespoons sesame oil

  • 1/2 teaspoon ground black pepper


  1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

  2. Preheat a skillet over high heat and lightly oil pan.

  3. Quickly saute beef until cooked through, 1 to 2 minutes per side.  

  4. Enjoy!!

The original recipe calls for thinly sliced flank steak, and for the meat to be cooked outside on a grill.  We love it with our chipped steak as no slicing is required.  The pieces seem too small to trust to our outside grill, so we always just pan-fry it.  No doubt the smoky flavor of a grill would be delicious too!

Adapted from TNCOUCH's recipe on

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