As a frequent patron of Flame Broiler I’m quite familiar with their mouthwatering bulgogi-style beef. One bite of those tender juicy slices dripping with sweet and spicy marinade, and I’m in Korean barbecue heaven. But as a curious foodie, I couldn’t help but wonder – what is the story behind their irresistible beef? What gives it that signature flavor and texture that keeps customers like me coming back? Time for some digging to uncover the secrets behind Flame Broiler’s famous protein star.
Flame Broiler’s Korean BBQ roots
To understand the beef, you need to understand Flame Broiler’s roots. Founded in 1995 by CEO Jay Jin, Flame Broiler was conceived as a quick-service restaurant bringing the fun of Korean barbecue to the masses. Jin drew inspiration from the popular tabletop grills of Korea, where thin slices of marinated meat cook quickly over high heat.
By specializing in bulgogi – Korea’s iconic sweet and savory marinated beef – Flame Broiler hit upon a concept that appealed to broad American tastes. Their signature rice bowls allowed for customization with various proteins and toppings. But beef bulgogi emerged as the customer favorite.
Sourcing Top-Notch Beef
So what exactly makes Flame Broiler’s beef so addictive? Two key factors – the cut and the source. Flame Broiler uses top round, a lean and tender cut from the back leg of the cow. With minimal marbling, top round allows the bulgogi marinade to permeate deeply and takes well to quick grilling.
But even more importantly, Flame Broiler sources all their beef from Certified Angus Beef (CAB). This prestigious brand represents the top 2% of all beef in the US strictly graded for marbling, juiciness and flavor. CAB’s meticulous standards result in consistent quality and taste.
According to Flame Broiler’s website, they use 100% all-natural Certified Angus Beef with no added hormones or antibiotics. So when you bite into their beef, you’re tasting exceptional texture and succulence inherent to the meat.
The Magic Bulgogi Marinade
Yet even the highest quality beef needs proper marinating to shine. This brings us to the next key – Flame Broiler’s trademark bulgogi marinade. With Korean roots, the thin slices of beef get soaked in a sweet, savory, lightly spicy sauce.
While Flame Broiler keeps the exact recipe proprietary, some detectable ingredients include:
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Brown sugar or honey – adds sweetness
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Soy sauce – provides saltiness and umami
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Sesame oil – contributes nutty, toasted aroma
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Onion and garlic – deliver punchy flavor
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Gochujang – supplies mild heat and depth
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Black pepper – brings subtle spice
This harmonious blend tenderizes the beef while infusing it with addictive Korean flavor. The sugar caramelizes over the hot grill for irresistible charred edges. Marinating for at least 2-3 hours ensures every bite soaks up flavor.
The Significance of Flame Grilling
Marinade can only take the beef so far. To achieve the right texture and char, Flame Broiler flame grills the beef over open flames fueled by natural gas. Cooking on a piping hot 550°F grill amplifies the flavors. It also gives the meat appealing char marks and crispy edges while keeping the interior moist.
The small slices of beef cook through quickly on the hot grill. Constant flipping and stirring by the grill masters ensures even, thorough cooking without overdrying the meat. The result is juicy, smoky beef with the perfect charred crust.
Why Flame Broiler’s Beef is So Exceptional
When you add it all up, several factors combine to make Flame Broiler’s signature beef bulgogi irresistible:
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Starts with the highest caliber Certified Angus Beef – premium texture and flavor
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Top round cut stays tender and allows marinade penetration
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Traditional Korean bulgogi marinade provides balanced sweet and savory flavors
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Grilling over an ultra-hot open flame caramelizes sugars and seals in juices
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Thin slicing maximizes the surface area benefitting from the marinade and char
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Constant flipping by grill masters means even, thorough cooking
Through sourcing, prep and cooking, Flame Broiler has honed the entire bulgogi beef process down to an art. Their system delivers exceptionally succulent, well-marinated, masterfully grilled beef every single time. It’s no wonder customers can’t get enough!
Other Proteins on the Flame Broiler Menu
While the beef bulgogi gets top billing, Flame Broiler also offers some other protein options:
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Chicken bulgogi – uses the same addictive marinade on juicy boneless chicken
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Spicy pork bulgogi – marinated pork with a touch of heat
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Beef galbi – beef short ribs marinated in a sweeter glaze
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Spam – thin slices of pan-fried Spam as a familiar treat
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Tofu – grilled cubes of tofu marinated bulgogi-style for a meatless option
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Shrimp – succulent marinated shrimp
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Salmon – flavorful cuts of marinated salmon
Customers can mix and match proteins or stick with classic beef. But for the true Flame Broiler experience, always go for the tried and true bulgogi beef!
My Personal Flame Broiler Go-To Order
Now that I know the care and quality behind Flame Broiler’s iconic beef, I appreciate it even more. My personal go-to order is a regular bowl with beef bulgogi, steamed rice, spicy pork bulgogi, kimchi, seaweed, raw onions, lettuce, seasoned egg, and extra spicy Korean gochujang sauce. Every spoonful delivers a perfect bite with tender beef, crisp veggies, spicy pork, and punchy sauce. The bulgogi beef remains the superstar that ties it all together. Here’s to many more bowls in my future!
Fast-food franchise has Asian flavor
The Works plate includes basted chicken, marinated Angus beef, sauteed vegetables and an Asian salad. JAMES GIBBARD / Tulsa World.
The Flame Broiler dining room is decorated in bright shades of white, lime green, black and red. JAMES GIBBARD / Tulsa World.
Dining at the new Flame Broiler doesn’t require making many decisions.
For a meat, one may choose among chicken, Angus rib-eye beef or Angus ribs. The meats come with sauteed vegetables and brown or white rice.
That’s what you get if you order it in a bowl ($5. 75 to $5. 95). If you order the plate ($7. 25 to $7. 75), you also receive an Asian salad and seasonal fruit.
At the sauce station, where you can hand out “magic” sauce (a thick, dark, slightly sweet soy-based sauce) and a hot sauce, the customer makes their choice.
That’s all there is to it.
We ordered two plates, The Works with white rice ($7.45) and Angus rib with brown rice ($7.75).
Bits of chicken and rib-eye steak marinated in a sauce were served on white rice with broccoli, carrots, cabbage, and green onions. There were no bones in the ribs, and they were cut very thin. They came with the same mix of vegetables over chewy brown rice.
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The chicken and ribs both surpassed the steak, in my mind. Despite the thin cut, Korean ribs most often are rather tough, but these were tender and flavorful. The chicken also was tender, but the steak was a little tough and sometimes gristly.
On each plate was an orange and an Asian salad with cabbage and carrots dressed in a tasty sesame sauce.
In addition to the bowls and plates, light eaters also may order a mini bowl for $4. 50 to $4. 65.
Beverages include a soft drink station, iced tea and bottled water.
This Flame Broiler has 116 restaurants, mostly in California. David Lee and his wife Victoria own the franchises for all of them.
It was opened in 1995 in Fullerton, California, and its full name is The Flame Broiler The Rice Bowl King. , by Young Lee, a graduate in economics from UCLA. Lee often ate fast food while on the road, and that’s how he came up with the idea for Flame Broiler as a healthier fast food option.
The food is made without dairy products, no trans-fat and no MSG. Nothing is fried.
David Lee said he and his wife were looking for a restaurant to open. Their pastor suggested they look into Flame Broiler.
“We saw that it worked in other places, and we think it will work here too,” Lee said.
The dining room is painted in lively, bright shades of red, lime green, white and black. Lee said furniture is on order for the sidewalk patio.
The restaurant is on 41st Street, east of Yale Avenue and just north of a T-intersection. It used to be a frozen yogurt shop. G. I. Friday’s. The Lees’ children, Gloria, 9, and Matthew, 6, often are around the restaurant after school.
This is the first Flame Broiler in Oklahoma.
5355 E. 41st St.
Food: 
Atmosphere:
Service: Order at counter (on a scale of 0 to 4 stars)
11 a.m. to 8:30 p.m. Monday-Saturday; accepts MasterCard, Visa.
Scott Cherry 918-581-8463
Flame broiler
FAQ
What cut of meat does a Flame Broiler use?
How does Flame Broiler cook their meat?
Who are the competitors of Flame Broiler?
What comes in a Flame Broiler bowl?
Does a pellet grill have a flame broiler?
Flame Broiler on a Pit Boss (Should the Slider Be Opened or Closed During Cook?) Not all pellet grills come with a flame broiler. So, if you’re still shopping around for a wood pellet grill, you might want to take a look at the models that come with flame broiler options.
Does a pellet smoker have a direct flame broiler?
A lot of pellet smokers and grills come with sear plates and other similar features. But those don’t really allow for the direct flame to come into contact with your foods. So, if you’re looking for a grill model that comes with this direct flame broiler feature, then we’d highly suggest the Austin XL Pellet Smoker Grill.
What temperature should a flame broiler be at?
Just as a quick guide, for grilling meats and searing steaks, we would recommend setting the cooking temperature to around 225 ℉ or 250 ℉. And you should definitely keep the flame broiler slide cover open, with the hopper lid wide open too.
What is a flame broiler slider on a pellet grill?
The flame broiler slider on pellet grills might vary slightly in appearance from model to model. However, their functions are fundamentally the same. The slider is actually a simple curved plate. Which you can slide back to reveal these tiny openings that allow for the flames from the fire pot to peek through.