Korean BBQ Beef recipe
Korean BBQ combines traditional and modern flavors, with bulgogi beef grilled to perfection and served with rice, lettuce wraps, and savory sides like kimchi and ssamjang. The experience, enhanced by ssam-style dining and the right seasoning, has evolved into a popular favorite for gatherings.
Equipment
- mixing bowl
- Blender or food processor (for smoother marinade)
- Skillet or BBQ grill
- Plastic wrap or glass container with lid (for marinating)
Ingredients
- Marinade Base
- ⅓ cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
- 3 cloves minced garlic
- ¼ teaspoon fresh ginger
- 3 tablespoons sugar
- Swerve sweetener optional, to taste
- ¼ teaspoon Korean red pepper flakes
- 1 tablespoon gochugaru
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 teaspoon honey
- Beef
- 1 ½ pounds 800g rib eye steak
- 1 ½ pounds sirloin optional
- 1 ½ pounds tenderloin optional
- 1 ½ pounds skirt steak optional
- Bite-sized chunks about ½ x 1 inch pieces
- Vegetables and Garnishes
- 2 stalks green onions chopped (dark green and light green parts separated)
- Shredded green onion for pajeori
- ¼ carrot thinly sliced
- ¼ yellow onion thinly sliced
- Green lettuce washed and drained
- 2 green chili peppers cut into ½ inch pieces
- 5 to 6 garlic cloves peeled and cut
- 1 red apple or Asian pear, optional
- Acids and Liquids
- 2 tablespoons rice wine
- 2 teaspoons white vinegar
Instructions
- Step 1: Prepare the Marinade
- Mix soy sauce, sugar, sesame oil, sesame seeds, rice wine, and vinegar in a bowl.
- Add minced garlic, ginger, red pepper flakes, gochugaru, black pepper, and salt.
- Blend the mixture in a blender or food processor for a smoother consistency.
- Taste the marinade and adjust sweetness (honey or sugar) or spice (more gochugaru) as needed.
- Step 2: Marinate the Beef
- Place sliced beef in a large mixing bowl.
- Pour the marinade over the meat and gently massage it to coat every piece. (Wearing food prep gloves can help.)
- Cover with plastic wrap or transfer to a glass container with a lid.
- Refrigerate for at least 1 or 24 hours for maximum flavor absorption.
- Step 3: Cook the Beef
- 🔥 Tip: Korean BBQ is best cooked over a grill or cast-iron skillet for a smoky, charred effect.
- Preheat your BBQ grill or skillet over medium-high heat.
- Lightly oil the grill to prevent sticking.
- Cook marinated beef in small batches, flipping occasionally.
- After 5 minutes, drizzle a little honey to caramelize the meat.
- Optionally, cook yellow onions and green onions alongside the beef for added flavor.
- Once cooked, remove and set aside.
- Serving Suggestions
- Garnish with dark green onions.
- Serve with rice, lettuce, kimchi, banchan, and perilla leaves.
- Pair with samjang dipping sauce.
- Storing Instructions
- Refrigeration: Marinate for 1 hour to 1 day; cooked beef lasts 3–4 days.
- Freezing: Freeze marinated or cooked beef for up to 3 months; thaw in the fridge.
Notes
Optional ingredients: Swerve sweetener, green apple/Asian pear, perilla leaves.
Flavor adjustments: Adjust honey, gochugaru, and chili based on spice preference.