Delicious Korean Style BBQ

Korean Style BBQ

A super easy Korean Style BBQ recipe with the best marinade! The thin slices of meat cooks quickly, and it’s so tender!!!

It was Ben’s birthday a month ago and every time it’s his birthday we try a new recipe! Ben chose Korean style BBQ  this year and so the search began for the best recipe ever!

My husband went on a mission for our church to Korea, so this was a fun way to go down memory lane!

We have people in our family that prefer chicken so we did a beef and chicken mixture of meat! It was so good!!!! The meat was full of flavor and so tender!

WHAT KIND OF BEEF TO USE

For beef bulgogi I prefer to use boneless ribeye or top sirloin, though you can certainly use any tender cut of beef. Some recipes use flank, and although it takes well to marinating, it isn’t the most tender cut of meat. If you do use flank steak, be sure to cut against the grain.

CAN I USE A DIFFERENT KIND OF MEAT?

Sure! If you’re looking for a lighter, white meat option.

You can also make this BBQ with pork if you prefer. The consensus on what type of cut is unclear, I’ve seen recipes use everything from pork butt to boneless, skinless pork shoulder, pork belly, and pork tenderloin. So use what you like or have on hand!

WHAT TO SERVE Korean Style BBQ WITH 

Serve it with rice and lettuce cups, is that it can be a full meal. But if you’re looking for some other ways, here are some ideas…

• Make a BBQ veggie bowl by serving the meat over rice with thinly sliced cucumber, thinly sliced carrots, shredded cabbage, and bean sprouts. 
• Serve over rice with and sautéed mushrooms . 
• Serve over rice with an over easy egg. 
• Serve with quinoa and roasted broccoli. 
• Serve it with kimchi, bean sprouts and assortment of veggies

Korean Style BBQ

ingredients

• ¼ cup soy sauce
• ¼ cup grated white or yellow onion
• 3 tablespoons honey
• 2 tablespoons gochujang
• 1 tablespoon minced garlic
• 1 tablespoon mirin or rice wine vinegar
• 1 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• ¼ teaspoon black pepper
• 1 pound boneless rib-eye or top sirloin, cut into ⅛–¼-inch thick slices
• 2 teaspoons olive oil

Korean Style BBQ

directions

Whisk together soy sauce, onion, honey, gochujang, garlic, mirin, sesame oil, ginger and black pepper in a large bowl until combined. Add beef and toss to coat; cover and refrigerate for at least 2 hours, ideally 4 hours, or up to overnight.

GRILL METHOD

Heat a grill to medium-high. Brush grill grate clean; brush grate with olive oil to coat. Working in batches if needed, arrange sliced beef on grill grate and cook just until cooked through and browned, about 1½ minutes per side.

STOVE-TOP METHOD

Heat a cast-iron grill pan (or cast-iron skillet) over medium high for 5 minutes. Brush grates of pan with olive oil and, working in batches, arrange beef in a single layer in pan, making sure not to over crowd. Cook beef until charred and just cooked through, 1½–2 minutes per side; transfer to a serving platter. Repeat cooking process with remaining beef.

Optional: reserve the marinade and transfer to a small saucepan. Bring mixture to a boil over medium-high heat; cook until slightly thickened, about 3 minutes. Serve sauce with meat.

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