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  • Writer's pictureThe Tatted Home Chef

Korean BBQ Flank Steak with Garlic Udon noodles

Korean bbq can be made with any good quality cut of meat. Flank steak is full of beefy flavor but somewhat tough, but this marinade tenderizes the flank steak.


1 flank steak 1.5 to 2 pounds

2 scallions/green onions roughly chopped

1 pack Udon noodles


1/2 cup tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoons rice wine or mirin or white wine

2 tablespoons pineapple juice

1 1/2 tablespoons minced garlic

1 tablespoon finely minced ginger

1 tablespoon sesame oil

Salt and pepper

Optional items

1 tablespoon Gochujang chili sauce

sesame seeds


  1. In a bowl whisk together the marinade ingredients and any optional items you want to add

  2. Put the flank steak gallon-size plastic bag. Pour 3/4 of the marinade over the steak and mix until evenly coated. Save the remaining marinade to brush over top during grilling and a dash for noodles.

  3. Marinate the steak for at least 1 hour (overnight is best)

  4. Place the steak on a grill over medium-high heat for 3-4 minutes per side for medium doneness, and turn 90 degrees after 2 minutes for grill marks.

  5. Brush with the marinade on the last flip

  6. Let the steak rest for a few minutes

  7. Warm up Udon noodles, with a splash of marinade and fresh garlic

  8. Slice the flank steak down the middle lengthwise, then thin slices against the grain and garnish with sesame seeds and green onions

  9. Enjoy


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