Description
Korean BBQ Beef, inspired by classic bulgogi, features thinly sliced steak marinated in a savory-sweet blend of soy sauce, garlic, sesame oil, and brown sugar. Cooked hot and fast, the beef becomes caramelized and juicy, perfect for serving with rice, lettuce wraps, and Korean-style toppings.
Ingredients
Scale
Beef
- 1½–2 lb ribeye, strip steak, or sirloin, thinly sliced
Marinade
- Soy sauce
- Brown sugar
- Sesame oil
- Garlic, minced
- Onion, grated or finely chopped
- Rice vinegar
- Sesame seeds
- Green onions, sliced
For Serving
- Steamed rice
- Lettuce leaves (for wraps)
- Ssamjang sauce
- Pickles or kimchi
Instructions
- Slice the steak very thin against the grain for the most tender texture.
- In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, onion, rice vinegar, sesame seeds, and sliced green onions to create the marinade.
- Add the sliced beef and toss well to coat.
- Cover and marinate for 30 minutes to 2 hours in the refrigerator.
- Heat a grill pan, skillet, or cast iron pan over high heat.
- Cook the beef in small batches so it sears instead of steaming.
- Cook each batch for about 1–2 minutes per side until browned and caramelized.
- Serve hot with rice, lettuce wraps, ssamjang, and pickles or kimchi.
Notes
For the best flavor, freeze the steak for about 20 minutes before slicing to make it easier to cut very thin. You can also add sliced pears or apples to the marinade for traditional bulgogi sweetness and tenderness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled or Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 95mg