Korean BBQ Beef

an image of a plate filled with Korean BBQ Beef sprinkled with sesame seeds and chopsticks on the side

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Bulgogi, i.e. Korean BBQ Beef you will BBQ yourself at your table in a fancy restaurant, but no need to go there, now you can prepare it at home.


Units Scale

Main Meat Dish

  • 800 g rib eye or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness
  • 1 onion, optional, peeled & thinly sliced
  • 2 stalks of green onion, optional, thinly sliced
  • 1/2 carrot, optional, peeled & thinly sliced
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. toasted sesame seeds
  • 1 Tbsp. cooking oil

Bulgogi Marinade

  • 6 Tbsps. soy sauce
  • 3 Tbsps. brown sugar
  • 2 Tbsps. rice wine (mirin)
  • 1 red apple or Asian pear
  • 1/2 onion
  • 1 Tbsp. minced garlic
  • 1 tsp minced ginger
  • 1/8 tsp ground black pepper

Kimchi Fried Rice

  • 2 Tbsps. oil
  • 1 clove of garlic, finely minced
  • 1/4 small onion, finely diced
  • 1/2 cup kimchi, cut into small pieces
  • 1 Tbsp. kimchi juice
  • 2 cups overnight steamed white rice
  • 1 Tbsp. soy sauce or to taste
  • 1/4 tsp sesame oil
  • 3 dashes of ground black pepper
  • 1 stalk scallion, cut into small rounds


  1. Blend the marinade ingredients in a mixer or food processor until smooth.
  2. Set aside.
  3. Place the thinly sliced meat in a mixing bowl and pour the marinade over it.
  4. Mix them well together while gently massaging the meat with your hands.
  5. Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce.
  6. The oil can prevent the other sauce from getting absorbed effectively into the meat.)
  7. Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavor even more.
  8. Preheat a skillet/bbq grill on medium-high heat until well heated.
  9. Add the cooking oil and spread it well.
  10. Add the meat and cook it on medium-high to high heat for 3 to 5 mins (until the meat is cooked to your desired doneness).
  11. Toss in the sesame seeds and stir them quickly.
  12. Garnish with spring onion.
  13. [I wanted spicy Korean Bulgogi so added 3 tbsp gochujang paste to the marinade]
  14. Serve the bulgogi with steamed rice and other Korean side dishes. (Like kimchi). I served it with Kimchi Fried Rice.

Kimchi Fried Rice

  1. Heat up a wok or skillet on high heat.
  2. Add the oil.
  3. When the oil is fully heated, sauté the garlic and onion until aromatic.
  4. Add the kimchi and do a few quick stirs before adding the rice.
  5. Stir to combine well.
  6. Add the soy sauce, sesame oil, black pepper, and scallion.
  7. Stir a few times to blend with the rice.
  8. Dish out and serve immediately.
  9. You can fry an egg sunny side up and serve the egg on top of the Kimchi fried rice.



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