KOREAN BBQ

Ingredients

• 454 g (1 pound)ribeye or sirloin steak, thinly sliced
• 60 ml (4 tablespoons)reduced-sodium soy sauce
• 25 g (2 tablespoons)brown sugar
• 22.5 ml (1 1/2 tablespoons)sesame oil
• 15 ml (1 tablespoon)minced garlic
• 7.5 ml (1/2 tablespoon)ginger paste
• 10 ml (2 teaspoons)chilli powder
• 2.5–5 ml (1/2 to 1 teaspoon), optionalred pepper flakes
• 2.5 ml (1/2 teaspoon)black pepper
• 15 ml (1 tablespoon)avocado oil
• 15 ml (1 tablespoon)rice vinegar
• to tasteribeye steak
• to tastekalbi (short ribs)
• to tastechicken (dak galbi)
• to tastebeef brisket
• to tastebuldak chicken
• to tastelamb chops
• to tasteshrimp
• to tastesquid
• to tastekimchi
• to tastespicy cucumber salad
• to tastefish cakes
• to tastepickled daikon radish
• to tastecooked spinach
• to tastepotato salad
• to tastesoy sauce
• to tastegochujang
• to tasteflaky sea salt
• to tastesesame oil
• to tastessamjang
• to tastegochugaru
• to tastemandu
• to tastekimchi fried rice
• to tastesteamed white rice
• to tastebutter lettuce leaves
• to tastecheesy corn
• as neededscissors
• as neededtongs
• as neededgrill plate
• as neededindoor gas stove
• as neededbutane gas canisters

Instructions

1. 1

   Mix the marinade

   In a bowl, stir together the soy sauce, brown sugar, sesame oil, minced garlic, ginger paste, chilli powder, optional red pepper flakes, black pepper, avocado oil and rice vinegar.

2. 2

   Coat the steak

   Put the thinly sliced steak in a large bowl or resealable bag. Pour over the marinade and turn or massage the pieces so they are evenly coated.

3. 3

   Marinate the beef

   Refrigerate the beef for at least a few hours, or preferably overnight.

4. 4

   Heat the grill

   When you are ready to cook, heat a grill or skillet over medium-high heat and oil the surface well to help prevent sticking.

5. 5

   Arrange the slices

   Set the marinated beef on the hot cooking surface in a single layer, spreading the slices out.

6. 6

   Cook until browned

   Cook the beef for a few minutes on each side, until caramelised with a little charring while remaining juicy.

What is Korean BBQ?

Korean BBQ is a style of meal built around grilling meat and sharing it with rice, sauces and small side dishes. At home, the grill or skillet can take the place of a restaurant table-top cooker.

This version uses thinly sliced steak and a soy-based marinade with sesame, garlic, ginger and chilli. Thin slices cook quickly, while the marinade brings savoury, sweet and aromatic flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 24g protein, 10g carbs, 22g fat.

The steak supplies most of the protein and also contributes fat, while the brown sugar and any rice or other starchy sides provide most of the carbohydrates. Sesame and avocado oils add further fat, and soy sauce is the main source of sodium. To balance the plate, pair a modest serving of rice with lettuce and vegetable sides such as cucumber salad or spinach.

The marinade ingredients

Soy and sugar: reduced-sodium soy sauce seasons the beef, while brown sugar helps create a browned, caramelised surface. Rice vinegar adds a tangy note to the mixture.

Aromatics and heat: garlic, ginger paste, black pepper and chilli powder build flavour. The red pepper flakes are optional, so leave them out or use the smaller amount for gentler heat.

Oils: sesame oil contributes its toasted aroma, and avocado oil is included in the marinade. The method also calls for oiling the cooking surface to reduce sticking.

Marinating the steak

Even coating: separate the thin slices as you mix them with the marinade so the liquid reaches more of the meat. A bowl or resealable bag works; a bag can be turned over to redistribute the marinade.

Allow time: the recipe calls for at least a few hours in the refrigerator and prefers an overnight rest. Keep the beef chilled while it marinates.

Getting a good sear

Hot surface: heat the grill or skillet over medium-high before adding the beef, and oil it well as directed. A hot surface helps the slices brown rather than simply warm through.

Single layer: spread the pieces out instead of piling them together. If the surface is crowded, cook in batches so the beef has room to caramelise.

When the beef is done

Colour: look for browned, caramelised patches and a little charring on each side. The recipe describes the finish as still juicy, so avoid leaving the thin slices on the heat longer than needed.

Timing: the method gives a few minutes per side rather than an exact cooking time. The thickness of the slices and the heat of your grill or skillet will affect how quickly they cook.

Sides for the table

Fresh and tangy: butter lettuce, spicy cucumber salad, kimchi and pickled daikon offer crisp or acidic contrasts to the rich, grilled beef. Cooked spinach and potato salad are other listed options.

Filling sides: serve steamed white rice or kimchi fried rice alongside the meat. Gochujang, ssamjang, soy sauce and sesame oil can be set out as additional sauces or seasonings.

Recipe notes & tips

• Use evenly thin steak slices so they cook at a similar rate.
• Keep the marinating beef in the refrigerator, even if you are leaving it overnight.
• Let the cooking surface heat fully before adding the first batch.
• Arrange the beef in a single layer to encourage browning.
• Have the rice and side dishes ready before grilling, as the thin slices cook quickly.
• Use tongs to turn the slices and avoid crowding the grill or skillet.

Variations

• Add more heat: include the optional red pepper flakes or serve gochujang alongside.
• Use sirloin: choose thinly sliced sirloin in place of ribeye as the recipe allows.
• Try another protein: the suggested spread includes short ribs, brisket, chicken, lamb chops, shrimp and squid.
• Make lettuce wraps: serve the cooked beef with butter lettuce and ssamjang at the table.
• Add Korean sides: set out kimchi, pickled daikon and cooked spinach with the steak.
• Serve with rice: offer steamed white rice or kimchi fried rice to make the meal more substantial.

Common mistakes to avoid

• Uneven coating: separate and turn the steak slices so each piece picks up marinade.
• Skipping the chill: marinate the beef in the refrigerator for at least a few hours rather than leaving it out.
• Cool cooking surface: let the grill or skillet heat over medium-high before adding the meat.
• Crowded slices: cook in batches if needed to keep the steak in a single layer.
• Overcooking: watch for caramelisation and slight charring, then take the thin slices off while they are still juicy.
• Forgetting to oil: oil the hot cooking surface well to help keep the marinated beef from sticking.

How to store

Refrigerate leftover cooked beef in a covered container and use within 3–4 days. Reheat in a lightly oiled skillet until hot throughout; keep the beef separate from the rice and sides when storing.

Frequently asked questions