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Korean Bbq Recipe

Name: The Modern Rotisseries Korean BBQ Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs thinly sliced beef ribeye or sirloin; 0.5 cups soy sauce (reduced-sodium preferred); 3 tbs brown sugar; 2 tbs mirin (or sweet rice wine); 1 tbs sesame oil; 4 cloves garlic (minced); 1 tbs fresh ginger (minced); 0.5 cups pear (Korean or Bosc, grated) or 2 tbs apple juice; 1 tbs gochujang (Korean red pepper paste) - optional for spicy; 0.5 tsp black pepper; 3 stalks green onions (thinly sliced, white and light green parts); 1 tbs toasted sesame seeds; 12 leaves lettuce leaves (green leaf or butter lettuce) for ssam; 0.5 cups ssamjang (Korean dipping paste) or store-bought; 1 cups kimchi (served on the side); 3 cups white rice (cooked); 4 cloves garlic cloves (thinly sliced, for grilling); 8 oz mushrooms (such as king oyster or shiitake, halved); 1 medium onion (cut into 1/2-inch rounds); 1 medium zucchini (cut into 1/4-inch slices) - optional; 1 tsp vegetable oil (for grill or pan); 2 stalks scallions (thinly sliced, dark green parts); 1 tsp toasted sesame seeds (additional); 2 wedges lime or lemon wedges (optional); 0.25 cups soy-sesame dipping sauce (soy sauce + sesame oil + rice vinegar)

Inspired by The Modern Rotisserie

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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Beef Marinade

1 1/2 lbs thinly sliced beef ribeye or sirloin

1/2 cups soy sauce (reduced-sodium preferred)

3 tbs Brown sugar

2 tbs mirin (or sweet rice wine)

1 tbs Toasted sesame oil

4 cloves Garlic (minced)

1 tbs fresh ginger (minced)

1/2 cups pear (Korean or Bosc, grated) or 2 tbs apple juice

1 tbs gochujang (Korean red pepper paste) - optional for spicy

1/2 tsp black pepper

3 stalks green onions (thinly sliced, white and light green parts)

1 tbs toasted sesame seeds

Vegetable & Sides (for grilling and serving)

12 leaves lettuce leaves (green leaf or butter lettuce) for ssam

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

1 cups kimchi (served on the side)

3 cups white rice (cooked)

4 cloves garlic cloves (thinly sliced, for grilling)

8 oz mushrooms (such as king oyster or shiitake, halved)

1 medium onion (cut into 1/2-inch rounds)

1 medium zucchini (cut into 1/4-inch slices) - optional

1 tsp vegetable oil (for grill or pan)

Garnish & Optional Sauce

2 stalks scallions (thinly sliced, dark green parts)

1 tsp toasted sesame seeds (additional)

2 wedges lime or lemon wedges (optional)

1/4 cups soy-sesame dipping sauce (soy sauce + sesame oil + rice vinegar)

Method

Beef Marinade

Prepare and tenderize beef

If your beef is not already very thin, partially freeze it for 20-30 minutes to make slicing easier. Slice against the grain into 1/8–1/4-inch slices. Place the sliced beef in a large bowl or shallow dish.

Make the marinade

In a separate bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, minced garlic, minced ginger, grated pear (or apple juice), gochujang (if using), and black pepper until sugar dissolves. Stir in the thinly sliced white/light-green parts of the green onions and 1 tablespoon toasted sesame seeds.

Marinate the beef

Pour the marinade over the beef and massage lightly to coat every piece. Cover and refrigerate for at least 30 minutes; for best flavor and tenderness, marinate 3–6 hours or up to overnight. If you marinate longer than 6 hours, check saltiness and reduce soy next time.

Vegetable & Sides (for grilling and serving)

Prepare rice and sides

Cook rice according to package instructions so it is ready when the meat finishes. Arrange kimchi, ssamjang, lettuce leaves, and cooked rice on serving plates or a communal platter.

Prepare vegetables for grilling

Toss mushrooms, onion rounds, and zucchini slices with 1 teaspoon vegetable oil and a pinch of salt. Place thinly sliced garlic cloves in a small dish for grilling directly on the grill or pan.

Preheat grill or pan

Heat a grill, grill pan, or large cast-iron skillet over medium-high heat until hot. Lightly oil the grates or pan with a paper towel dipped in oil and held with tongs.

Grill vegetables

Grill mushrooms, onion rounds, zucchini, and sliced garlic for 2–4 minutes per side until nicely charred and tender. Transfer to a serving plate and keep warm.

Grilling the Beef

Cook marinated beef

Shake off excess marinade (don’t crowd the pan). Working in batches, lay slices of beef flat on the hot grill or pan in a single layer. Cook 45–90 seconds per side for thin slices until nicely caramelized and cooked through. Avoid overcooking—thin Korean BBQ cooks very quickly.

Finish each batch

Transfer cooked beef to a warm platter. If desired, garnish with additional toasted sesame seeds and sliced scallions. Repeat until all beef is cooked.

Assemble and Serve

To eat ssam-style: place a small scoop of rice onto a lettuce leaf, add a piece or two of grilled beef, a slice of grilled garlic or vegetable, a dab of ssamjang (about 1/2 teaspoon), and top with scallions and sesame seeds. Wrap and enjoy.

Provide small bowls of soy-sesame dipping sauce and extra kimchi on the side. Serve immediately while meat is hot. Leftover cooked beef keeps for 2–3 days refrigerated; store marinade separately and do not reuse as a sauce unless boiled.