Korean Bbq With Tamari Recipe
Make Korean Bbq With Tamari Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce
Protein
Vegetable Sides & Garnish
Method
Marinade & Sauce
- 1
Make the marinade
In a medium bowl, whisk together tamari, brown sugar, rice vinegar, sesame oil, mirin (if using), minced garlic, grated ginger, gochujang, toasted sesame seeds, and black pepper until sugar is dissolved and the mixture is uniform.
- 2
Taste and adjust
Taste a small spoonful of the marinade and adjust balance: add 1 tsp more sugar if you want sweeter, 1 tsp more rice vinegar for brightness, or an extra 1/2 tsp gochujang for heat. Reserve 1/4 cup of the marinade for basting and finishing (do not reuse marinade that has touched raw meat).
Protein
- 3
Prepare the meat
Trim excess fat from the beef if desired. Place the beef in a shallow dish or resealable plastic bag and pour the remaining marinade over it, turning to coat evenly. Add the sliced green onions and press them against the meat so their flavor infuses. Marinate in the refrigerator for at least 30 minutes, preferably 4 hours or up to 8 hours. If using very thin short ribs, 30–60 minutes is often sufficient.
- 4
Bring to room temperature
Remove marinated beef from the fridge 20–30 minutes before cooking so it comes closer to room temperature. This ensures even grilling.
- 5
- 6
Grill the beef
Place the beef on the hot grill or pan in a single layer. For thin flanken-style short ribs or skirt steak, grill 2–3 minutes per side for medium-rare to medium depending on thickness. For thicker steak cuts, grill 3–5 minutes per side. During the last minute of cooking, baste with the reserved 1/4 cup marinade to build a glossy finish and char. Use tongs to flip once; avoid piercing the meat.
- 7
Rest and slice
Transfer cooked beef to a cutting board and let rest 5 minutes. Slice across the grain into bite-sized pieces for serving. If using flanken short ribs, they may be served whole; cut between bones if desired.
Vegetable Sides & Garnish
- 8
- 9
- 10
Finish vegetables
Toss hot grilled vegetables with 1 tsp toasted sesame oil and a sprinkle of toasted sesame seeds. Adjust salt to taste.
- 11
Assemble and serve
Arrange lettuce leaves, steamed rice, grilled vegetables, sliced garlic, and the sliced beef on a platter. Serve remaining reserved marinade warmed (if desired) or a small bowl of extra tamari and gochujang for dipping. To eat, place rice and a piece of beef into a lettuce leaf, add grilled veg and a little scallion or ssamjang if available, wrap, and enjoy.