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Korean Bbq Recipe

Name: One Bowl Asian Cuisines Korean BBQ Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb thinly sliced beef ribeye or sirloin; 1 cups soy sauce; 2 tbs brown sugar; 2 tbs mirin; 1 tbs sesame oil; 4 tsp garlic (minced); 1 tsp fresh ginger (grated); 0.5 cups Asian pear or crisp apple (grated, optional); 1 tsp gochujang (Korean chili paste, optional for a spicy kick); 0.5 tsp black pepper; 3 stalks green onions (thinly sliced); 1 tbs sesame seeds (toasted); 8 pieces shiitake mushrooms (stems removed, halved if large); 1 pieces small yellow onion (cut into 1/2" rings); 1 pieces zucchini (cut into 1/4" thick rounds); 1 pieces bell pepper (cut into wide strips); 8 leaves lettuce leaves (for ssam/wrapping); 8 leaves perilla leaves (optional); 3 cups cooked short-grain rice; 1 cups kimchi; 0.5 cups ssamjang (Korean dipping paste) or store-bought; 1 tsp gochugaru (Korean red pepper flakes, optional); 2 tsp neutral oil (vegetable or canola) for grilling; 1 tsp extra sesame oil (for finishing); 1 tsp toasted sesame seeds (additional); 1 stalks thinly sliced green onion (for garnish); 2 wedges fresh lime or lemon wedges (optional)

Inspired by One Bowl Asian Cuisine

Time1h

Serves4

Make Korean Bbq 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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For the Marinade (Beef Bulgogi-style)

1 lb thinly sliced beef ribeye or sirloin

1 cups Aged soy sauce

2 tbs Brown sugar

2 tbs Mirin

1 tbs Toasted sesame oil

4 tsp Garlic (minced)

1 tsp fresh ginger (grated)

1/2 cups Asian pear or crisp apple (grated, optional)

1 tsp gochujang (Korean chili paste, optional for a spicy kick)

1/2 tsp black pepper

3 stalks green onions (thinly sliced)

1 tbs sesame seeds (toasted)

Vegetables & Accompaniments (for grilling and serving)

8 pieces shiitake mushrooms (stems removed, halved if large)

1 pieces small yellow onion (cut into 1/2" rings)

1 pieces zucchini (cut into 1/4" thick rounds)

1 pieces bell pepper (cut into wide strips)

8 leaves lettuce leaves (for ssam/wrapping)

8 leaves perilla leaves (optional)

3 cups cooked short-grain rice

1 cups kimchi

1/2 cups ssamjang (Korean dipping paste) or store-bought

1 tsp gochugaru (Korean red pepper flakes, optional)

2 tsp neutral oil (vegetable or canola) for grilling

Finishing Sauce & Garnish

1 tsp extra sesame oil (for finishing)

1 tsp toasted sesame seeds (additional)

1 stalks thinly sliced green onion (for garnish)

2 wedges fresh lime or lemon wedges (optional)

Method

Prepare the Marinade & Beef

Make the marinade

In a large bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated Asian pear (if using), gochujang (if using), and black pepper until sugar dissolves.

Add aromatics

Stir in thinly sliced green onions and 1 tablespoon toasted sesame seeds into the marinade.

Marinate the beef

Add the thinly sliced beef to the marinade and use your hands or tongs to press the marinade into the meat so every slice is coated. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 15–30 minutes will still impart flavor.

Prepare Vegetables & Sides

While the beef marinates, prepare the vegetables: slice onion into 1/2" rings, zucchini into 1/4" rounds, bell pepper into wide strips, and clean mushrooms. Toss vegetables lightly with the neutral oil and a pinch of salt so they won’t stick to the grill.

Warm the cooked rice and set out lettuce and perilla leaves, kimchi, ssamjang, and extra sesame seeds for serving. Keep everything within easy reach for an assembly-style meal.

Grilling (Stovetop or Outdoor Grill)

Preheat your grill or a heavy cast-iron skillet/griddle over high heat until very hot. If using a grill, oil the grates lightly. If using a skillet, add 1–2 teaspoons neutral oil and spread it around, wiping excess with a paper towel so surface is slick but not smoking.

Cook the veggies first (optional): place onions, zucchini, mushrooms, and bell pepper on the hot surface. Grill 2–3 minutes per side until they have good char and are just tender. Remove and keep warm.

Cook the beef: working in batches to avoid crowding, lay the marinated beef slices flat on the hot surface. Because the beef is thin, cook 30–60 seconds per side until nicely browned and slightly caramelized. Use tongs to flip quickly. Repeat until all beef is cooked.

Tip: If you prefer a smokier flavor, finishing the beef over a hot charcoal grill will add authentic char. Watch closely — thin slices cook extremely fast and can dry out if overcooked.

Finish & Serve

Transfer cooked beef to a plate. Sprinkle with the remaining toasted sesame seeds, the 1 teaspoon extra sesame oil, and additional sliced green onion.

Serve family-style: set out lettuce leaves, perilla, rice, ssamjang, kimchi, and grilled vegetables. To make a ssam (wrap), place a little rice and a slice of beef in a lettuce leaf, add a dab of ssamjang and some kimchi or grilled vegetable, fold and eat in one bite.

Leftovers: Store cooked beef in an airtight container in the refrigerator up to 3 days. Reheat briefly in a hot skillet to avoid drying out.