Charcoal-Grilled Korean Beef Bulgogi Skewers with Sesame-Garlic Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender beef bulgogi marinated in a savory-sweet Korean glaze, skewered and grilled over charcoal for a smoky, caramelized finish. This korean-inspired grilling ready in about 140 minutes pairs flank steak, thinly sliced, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 lb flank steak, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 4 cloves minced garlic
• 1 tsp grated ginger
• 3 stalks green onions, sliced
• 1 tbsp toasted sesame seeds
• 1/4 tsp black pepper
• 8 skewers wooden skewers, soaked

Instructions

1. Step 1: In a large mixing bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 cloves minced garlic, 1 tsp grated ginger, 3 sliced green onions, 1 tbsp toasted sesame seeds, and 1/4 tsp black pepper. Stir well until sugar dissolves.
2. Step 2: Add 1 lb thinly sliced flank steak to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: Preheat charcoal grill to medium-high heat with coals glowing red and covered in ash, about 450°F.
4. Step 4: Thread marinated beef slices onto soaked wooden skewers, folding neatly to avoid overlapping too much.
5. Step 5: Place skewers on the grill grates and cook for 2-3 minutes per side, turning once, until beef is nicely charred on edges and cooked through but still tender.
6. Step 6: Remove skewers from grill and let rest for 5 minutes. Sprinkle additional toasted sesame seeds and sliced green onions on top before serving.