Korean London Broil

Photos by Evan Coren

I spotted a Bulgogi marinade at Whole Foods today and got inspired.

Initially I was not sure what I would marinate, but as I looked at the butcher counter I spotted a beautiful cut of 100% grass fed London Broil for $9.99 a pound.

I had never cooked a London Broil before, but it turned out to be remarkably easy:

• Marinate the meat for 2 to 8 hours in the bulgogi marinade

  • Despite what the directions on the bottle said, I double bagged two gallon ziplocks and dumped the whole 9 fl oz bottle of the marinade in

    • This ensured that all of the 1.63 lbs of meat was covered and meant I could cook the vegetables in the marinade after I removed the meat

    • Pro-tip: place the double bagged ziplock in a large mixing bowl to give the opening some elevation when adding the meat, then hold the ziplocks when dumping in the marinade

  • I ended up marinating it for just over 2 hours, but could definitely see the flavor absorbing more if I had marinated it longer

• Preheat oven to a high broil temperature

• Cook on baking sheet or aluminum tray for 5-6 minutes on one side

  • I recommend creating an aluminum tray with sides from aluminum foil to make your clean up easier

  • Use the middle rack position

• Flip it and cook for 4 minutes on other side

• Let sit for 10 minutes before cutting

  • This helps lock in the juices

• For accoutrements, I went with an egg noodle base with a vegetable stir fry on top, then the sliced London Broil, topped with a generous sprig of fennel fronds

  • Vegetable stir fry:

    • Assemble and start cooking the stir fry while meat marinates:

      • 1 leek stem cut into one centimeter segments with rings separated