I really like to remind my readers that sometimes a bit of planning ahead makes for a much easier meal a few nights later. I've said it before, that having pre-marinated meat frozen makes cooking on more than a few nights easier. I thought I'd focus on the beef flank steak recipe, only because it is so good, easier than kalbi and bulgogi (in terms of marination and cooking) and can easily be made in bulk for a BBQ or a party, as I did for my son's birthday. After you cook it, it is easily cut into small chunks that can go in bibimbap or you can serve it with steamed cabbage or lettuce as you would bulgogi.
My marinade is pretty traditional, with no sriracha, kiwi or pear - I think the marinade does a great enough job on its own. In Korea they do put in grated pear in a lot of the marinades these days, but I find the fruit additions overly tenderize the meat, and husband really hates mushy meat.
Marinade (for about 3-4lbs of meat - use on bulgogi, kalbi or flank steak) easily doubled
3-4 lbs flank steak (I usually buy a package of two flanks at Costco - which is between 3-4.5 lbs this is enough marinade for that.)
1/2 cup soy
1/2 cup white sugar
1/2 cup water
1/4 cup sake
2 tablespoons chopped garlic (or more if you like it more garlicky)
1 teaspoon black pepper
1 bunch of scallions, washed and rinsed well. (This will be simply added in between the beef later for the final layer of flavor. I used to chop scallions into the marinade, but would end up with too many charred bits of scallion which just wasn't that appetizing. If you have no scallion, feel free to throw in some white onion wedges in with the beef after marinating.)
Set aside scallions and meat. Mix everything else together in a large bowl (marinade ingredients.)
Quickly rinse the meat (this is a Korean thing as my mother always insist that it all needs to be rinsed JUST IN CASE...of what I'm unclear - I do believe in rinsing kalbi for sure because shards of bone often end up on the meat and washing that away is a good thing.)Lay the flank down on a cutting board. It is a pretty wide flap of meat, and it will be hard to maneuver on the bbq in this form.Cut in half ALONG the grain - down the center.
TA-DA! Two halves.
Dunk each piece of steak into the marinade, making sure to submerge it and coat all sides of it. (I wear a disposable glove because sesame oil and soy sauce makes your hand smell forever.)
Remove from marinade and place into storage container.
Layer in green onions as you place in the flank. Continue until all flank is marinated. Pour remaining marinade on top.Marinate at least 8 hours or overnight if possible. I personally have found that a 24 hour soak yields the best flavor. If you are planning to freeze, you can allow it to soak and then portion off what you want into ziploc bags OR immediately put into bags and freeze. Try and put a bit of marinade into each bag when freezing. I generally freeze after I've cooked a batch 0nly because people eat more than I expect them to - and I always end up freezing less than I would have.
You can grill it in the bbq (our family favorite) or broil it in the oven for about 12-15 minutes, depending on your preference for rare, medium or well.