Beef Bulgogi on a Stick


  • 1 1/2 LB Thin Cut Chuck Shoulder Steak
  • 1/2 C Soy Sauce
  • 2 TBS Sugar
  • 2 TBS Sherry
  • 2 TBS Sesame Oil
  • 4 Cloves Garlic Minced
  • 1/4 tsp Pepper


  1. Slice steak into strips about 3/4 inch wide and place in a gallon freezer bag.
  2. In a bowl, mix together remaining ingredients. Pour over steak in the bag.
  3. Squeeze out as much air as possible and seal, then "squish" around the meat and marinade. Refrigerate for 6 hours up to 2 days.
  4. Thread marinated meat on skewers and grill over a medium heat until cooked through.


  1. If you are using wooden skewers, soak for 30 minutes prior to using so they don't catch fire on the grill.
  2. Recipe doubles easily.