I love this Bul-go-gi (Korean name for this recipe) so much! :)

* For the best flavour and tenderness, put Asian pear (peeled off) and Onion (white or yellow), soy sauce as well as garlic and Wasabi paste (to your taste - wasabi adds freshness!) in a blender and process. Mix in the sesame oil into this marinade. "Asian Pear" makes the meat very tender and it has its own sweetness (and so does the onion), you don't need to add much sugar!

* I usually use frying pan over the oven-top instead of grill. Apply some oil on the pan if you like the grilled-like edge of the meat, but the juice from the meat and sauce is enough so with only a small amount of oil or no oil, the meat will not stick to the pan or burn. Just heat the pan in high (if Teflon coated), and sizzle the meat!

Bulgogi goes really well with leaves of leaf-sesame, or wild-sesame, and soft lettuce. Koreans serve those fresh leaves in a separate dish and a bowl of steamed rice. Wrap the meat (and rice) with the leaves with clean hands just before bring it to your mouth!

Easiest flank steak recipe -- and it's fabulously delicious! I used a broiler on high, sliced thinly and broiled for 3 minutes per side. Delicious!

This was fantastic. Very fast and easy. The slicing was a bit tricky and I'm still not srue I got it down perfectly but they were great. They only took a few minutes to grill. I just put the ends in, they were good too. I served them over rice.

I've been making this for years to rave reviews! Something a bit different I do is use brown sugar instead of white, add 1 tsp of sesame seeds and 1 tsp of fresh ground ginger. It's absolutely delish!

I weaved a wooden skewer length-wise through the center of these before placing on the grill. Using the low soium soy sauce and marinating over night made them tender with a sensational flavor!

Every one enjoyed it. I put it in the marinade and cooked on the BBQ that evening, very tender very delicious. As I don't know what flank steak is in England I used Rump Steak, delicisous!

NOTES: Save hard-to-slice end pieces of uncooked steak to use in Korean clear noodles with mixed vegetables

This was the best flavored beef I have ever tasted! I used the low sodium soy sauce and let mine marinate overnight. I will definitely be making this recipe again.

This was an excellent recipe for flank steak! My wife said it was one of the best one's I've ever made and I'd have to agree. Robust, delicious flavor. We served it with my stir fried rice and I am in heaven right now.

I made this on my indoor electric grill, and it came out great. I did use the low sodium soy sauce, and I think that was a good thing to do or else it might have come out too salty (for me).

I liked the flavour my wife thought there was to much soy flavour for her. I''d make it again for myself but likely when she is away. Served it with Roasted and smoked sweet onion ID# 158514 and fresh corn on the cob.

NOTES: Save hard-to-slice end pieces of uncooked steak to use in Korean clear noodles with mixed vegetables

[I posted this recipe.]