Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Korean BBQ Marinade & Sauce
Protein
Finish & Garnish
Method
Korean BBQ Marinade & Sauce
Make the marinade
In a medium bowl combine 3 tbs soy sauce, 2 tbs brown sugar, 2 tbs mirin, 1 tbs gochujang, 1 tsp sesame oil, 1 tsp freshly ground black pepper, 1 tsp grated fresh ginger, 1 tsp toasted sesame seeds, 1 tsp rice vinegar, and 3 minced garlic cloves. Whisk thoroughly until the sugar dissolves and the gochujang is fully incorporated to form a smooth, slightly thick sauce.
Taste the marinade and adjust balance if needed: add up to 1 tsp more brown sugar for sweetness, a pinch more gochujang for heat, or 1/2 tbs soy sauce for saltiness.
Protein
Prepare the beef
Trim excess fat from 1 lb flank or skirt steak and slice thinly across the grain (about 1/8–1/4 inch thick). If not pre-sliced, partially freeze the steak for 20–30 minutes to make slicing easier. Place the sliced beef in a shallow dish or zip-top bag.
Marinate
Add the finely chopped 1 green onion to the marinade, then pour the marinade over the sliced beef, ensuring all pieces are coated. Massage the marinade into the meat for 1–2 minutes. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours (do not exceed 12 hours to avoid texture changes from the acids).
Finish & Garnish
Cook
Remove the beef from the refrigerator 15 minutes before cooking to take the chill off. Heat a large cast-iron skillet or grill pan over high heat until very hot. Lightly brush or rub 1 tsp vegetable oil on the pan. Working in a single layer (do not overcrowd), sear the marinated slices for 30–60 seconds per side for medium-rare to medium, or longer if you prefer well done. Thin slices cook very fast — watch closely. Transfer cooked beef to a warm plate and repeat with remaining meat.
Rest & Sauce
If you like, bring the leftover marinade to a rolling boil in a small saucepan for 1–2 minutes to kill any raw-beef bacteria and use as an extra basting sauce. Spoon reduced, hot marinade over the cooked beef for extra glaze. Let cooked slices rest 2 minutes.
Garnish & Serve
Arrange the beef on a serving platter. Sprinkle with sliced 2 green onions and 1 tsp toasted sesame seeds. Serve immediately with lime or lemon wedges if desired, and with steamed rice, lettuce leaves for ssam (wraps), and kimchi on the side.