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grilling Korean
Fajitas Korean-style

Photo by: Joseph De Leo
Comments: 0


Fajitas Bulgogii

What is this, fajitas from Korea? Well, not really. We were preparing to marinate meat for fajitas and wanted to do something different from the usual southwestern-style marinade. It started with our recipe for a pepper steak, and from there evolved into a marinade that reminded us of a Korean-style barbecue, and Fajitas Bulgogii was born. Since its creation, we’ve used it on other cuts of beef, such as sirloin, T-bone, and rib steaks, with great results. The brown sugar in the marinade will give a nice brown crust to the meat; just be careful not to let the grill flame up and burn it.

Yield: 4 to 6 servings


  • 2 teaspoons green peppercorns, packed in water, drained
  • 3 teaspoons black peppercorns
  • 3 teaspoons white peppercorns
  • 2 pounds skirt steak
  • 8 Mexican bulb onions; or substitute large green onions
  • Vegetable oil
  • 8 flour tortillas
  • Condiments: Pickled ginger, sour cream, and salsa, such as salsa borracha , or salsa de chile de arbol


  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon habanero hot sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon dark sesame seed oil
  • 2 cloves garlic, pressed


Place all the peppercorns in a clean towel, wrap the towel around them, and pound them with a hammer to coarsely crush. Gently press the mixture into both sides of the skirt steak.

Combine all the ingredients for the marinade in a bowl and stir to mix. Place the steak in a nonreactive dish or heavy, resealable plastic bag and pour the marinade over it. Cover and marinate in the refrigerator overnight.

Heat the grill to hot, brush the onions with vegetable oil, and grill until soft.

Grill the steak over a hot fire until medium-rare, about 10 to 15 minutes. Remove the steak from the grill and slice thinly against the grain.

Quickly heat each tortilla on the grill.

Serve the steak wrapped in a tortilla and topped with a grilled onion, with bowls of the condiments on the side.




This recipe requires advance preparation.

© 2005 Dave DeWitt and Nancy Gerlach

Note from Cookstr's Editors

Nutritional information is based on 6 servings using 1 tablespoon of vegetable oil. Nutritional information does not include condiments; pickled ginger, sour cream, and salsa, such as salsa borracha , or salsa de chile de arbol. For nutritional information on salsa borracha , or salsa de chile de arbol, please follow the links above.


Nutritional Information

Nutrients per serving (% daily value)

408kcal (20%)
93mg (9%)
7mg (12%)
17mcg RAE (1%)
73mg (24%)
478mg (20%)
6g (31%)
19g (29%)
5mg (30%)

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