Perfectly Grilled Steak Bulgogi

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This guy deserves two full days of fatherly celebration. He also deserves a plate of grilled beef bulgogi. Unfortunately, he’s a coast, and a time zone, away.

My dearest PJ,

No one grills steak to a tender pink center quite like you do.

No one makes meatballs like you do.

No one hugs me like you do.

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No one knows the weather like you do.

No one drinks six cups of coffee at 6am like *you do.

*Except me.

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No calls me sweetheart quite so honestly, so often.

No one accepts me as unconditionally and limitlessly as *you do.

*Except DeeDee. But I hear pugs are real love bugs.

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No one has moved me through three states, three dorm rooms, four apartments, and several hundred comings home. Like you have.

No one showed me what dads feel like. Not like you, anyhow.

No one makes me feel so swaddled and secure each day of my life. No one even tries.

No one gave me directions to every cranny of Massachusetts while I filmed Shutter Island.

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No one’s smile and laugh can so instantly upturn the corners of my mouth. No one.


no one

and I mean no one

loves you like *I do.

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Love beyond love beyond love,


*Except DeeDee, but you remember what I said about pugs being love bugs?


This marinade and method is the best I’ve tried. The steak softens and saves every drip drop of juiciness for your first bite. The sauce is sweet-meets-salty, with powerful notes of soy and fresh ginger and toasted sesame. It pairs perfectly with any summery side.

PJ, you would love it. Hear me? Love it.

Grilled Steak Bulgogi

(serves 4)

  • 3 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • ½ cup chopped green onions
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 2 TBSP sesame oil
  • 2 TBSP rice wine vinegar
  • 1 lb flank steak
  1. Whisk all ingredients in a small bowl.
  2. Place the flank steak into a gallon sized resealable plastic bag. Pour the marinade over the steak and press to remove all air and seal. Refrigerate for at least 3 hours.
  3. Set all burners of a gas grill to medium. Grill 5 minutes per side. Let the beef rest for 15 minutes before slicing thinly, against the grain.


  1. says

    OOH- I see that meal in my future, not necessarily for my dad (he’s more a pasta kinda guy), but definitely for my boyfriend. And that word makes it even better – bulgogi. I’d never heard of it before, but I like it. 😉

  2. PJ says

    Wow Andrea, waking up to your words of love is great way to start any day! It makes me feel like you were right here telling me in person. Thank you so much!

    I love you and miss you. – PJ

    I will try out your marinade recipe soon 😉

  3. Jules says

    just recently started following your blog…. and don’t even remember how i ended up here but i’m in love w/ it. i adore your writing style, honesty, and LOVE for food. you are inspiring, lovely and gorgeous – so keep on keepin’ on!

  4. Karen says

    so i’m catching up on some of your older posts (since i just found this website a few months ago) and this one couldn’t have been found at a better time! I was already planning on cooking Bulgogi on Friday night! it’s been years since I’ve last had it. Time to try a new recipe :). I love food and am totally excited to try this version.

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