Korean Sizzling Beef (aka Beef Candy!)

July 7, 2025

After a long day in the sun, few things hit quite like bold flavor fresh off the grill. Korean Sizzling Beef is built for warm nights and backyard cookouts—quick to make, packed with sweet heat, and wildly craveable. Based on the Korean classic, bulgogi, this dish starts with thin slices of flank steak marinated in a punchy mix of soy sauce, sugar, white wine, garlic, sesame oil, and red pepper. Grilled over high heat, it sears fast, locking in flavor with caramelized edges and juicy tenderness.

Grill scallions first to bring out their smoky bite, then cook the steak in quick batches. Each piece takes only about 30 seconds, giving you that rich char without drying out the meat. The result? Your guests will devour the sweet, spicy, savory goodness—some call it beef candy, and they’re not wrong.

Whether hosting friends or just needing a fast weeknight dinner, this recipe brings big flavor without slowing down your evening.

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Serves 6-8

Korean Sizzling Beef Ingredients

• 1/4 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons dry white wine
• 2 large garlic cloves, very finely chopped
• 1 tablespoon toasted sesame oil
• 2 teaspoons crushed red pepper
• One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices
• 16 scallions
• Vegetable oil, for rubbing
• Salt
• Steamed rice, for serving

Korean Sizzling Beef Directions

1. In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil, and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight.
2. Light a grill or heat a griddle. Rub the scallions all over with vegetable oil and grill them over high heat, turning once, until the scallions are just softened for about 2 minutes. Season with salt.
3. Working in batches, grill the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with the grilled scallions and steamed rice.

Taken from americanmadegrills.com