Flank at 70°: Bulgogi
Cook Flank as Stir-fry to 70° at the centre. Plate as Bulgogi. Angle 2: check thickness before the clock. Cook Flank as Bulgogi to 70° at the centre. Thick grain needs more time. Abdominal muscle with a coarse but remarkably consistent grain. That consistency is the whole trick: slice it thinly against the grain and a tough cut becomes dramatically tender.
The grain should run clearly in one direction, and the silverskin should already be trimmed away. Sear the outside hard, then always cut at a right angle to the grain. Cutting with the grain ruins it. Whole-muscle flank is usually ungraded at retail; grain direction matters more than the stamp.
Cook Flank as Stir-fry to 70° at the centre. Plate as Bulgogi. Angle 2: check thickness before the clock. Abdominal muscle with a coarse but remarkably consistent grain. That consistency is the whole trick: slice it thinly against the grain and a tough cut becomes dramatically tender.
Cook Flank as Bulgogi to 70° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Flank needs heat through to 70° before “Bulgogi” makes sense. 70 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.
The counter keeps Flank, 70°, and 70. “Bulgogi” is the trim. Cook Flank as Bulgogi to 70° at the centre. Thick grain needs more time. 7070°
Figures to keep
- Heat
- 70°
- Figure beside it
- 70
- Cut
- Flank
- Cooking line
- Bulgogi