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Korean Barbecue (Bulgogi)

Serves 4 to 6
Korean Barbecue (Bulgogi)


1.5 pounds sirloin steak
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil (or substitute vegetable oil)
4 garlic cloves, minced
2-inch piece fresh ginger, peeled and minced
2 tablespoons brown sugar
1 teaspoon ground pepper (use white pepper if available)
1 tablespoon hot sauce (use gochujang Korean chili paste if available)
6 green onions


Place the steak in the freezer for 30 minutes. (Freezing the steak will make it easier to cut.) Cut the steak across the grain into very thin (less than 1/4-inch-thick) slices. To make the marinade, in a large bowl, whisk together the vinegar, soy sauce, oil, garlic, ginger, brown sugar, pepper and hot sauce. Cut the onions lengthwise into very thin slices. Add the sliced onions and steak to the marinade. Mix well. Cover the bowl and place it in the refrigerator for 4 hours or overnight. To grill, cover the grill with heavy foil or use a silicone grill liner. Preheat the grill to medium-high. Use tongs to lift the meat out of the marinade and place it on the foil or grill liner. Cook for 3 to 4 minutes per side, or until brown on the outside but still tender. Transfer to a serving dish. Serve hot with steamed rice. The grilled beef can be wrapped in lettuce leaves (a low-carb option).