What kind of beef is used in Korean BBQ?

There are literally hundreds of different recipes for Korean BBQ Beef. Many recipes call for using rib eye, or other tender cuts of beef (like sirloin). Dave’s recipe calls for less expensive flank steak, which works well in this recipe as long as it’s cut very thin and across the grain.

Can I use chicken instead of beef?

Yes, Korean BBQ marinade is also delicious with chicken or pork.

What does Korean BBQ consist of?

As mentioned earlier, Korean BBQ traditionally refers to marinated, thinly sliced meat that’s cooked over high heat. In today’s Korean BBQ restaurants, the meat is cooked on a hot grill that’s right in the middle of your table. And, the meat used can be beef, pork or chicken.

What spices are used in Korean BBQ?

Korean BBQ features a variety of spices and seasonings; the most commonly used are soy sauce, sesame oil, garlic, ginger, sugar or Asian pear, rice wine, sesame seeds, green onion, and a Korean chili powder called Gochugaru.

Easy Korean BBQ Beef (Bulgogi) - A Well-Seasoned Kitchen®

Name: Korean BBQ Beef
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Asian
Ingredients: 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger; 1 cup chopped yellow onion; 1/3 cup chopped fresh cilantro; 1 teaspoon chopped garlic; 2 tablespoons light brown sugar; 1/2 cup sherry; 1/4 cup soy sauce; 3 tablespoons light sesame oil; Dash oyster sauce (optional); Dash Tabasco sauce; 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise; 1 to 2 tablespoons vegetable or other high smoke-point oil; 3 to 4 teaspoons chopped green onion(white, light green and some of the dark green portion), for garnish; 3 to 4 teaspoons toasted sesame seeds, for garnish; Cooked brown rice, for serving

Ingredients

Scale

(See gluten-free adaptation in the Notes section below.)

1 1/2 to 2 tablespoons grated or finely chopped fresh ginger
1 cup chopped yellow onion
1/3 cup chopped fresh cilantro
1 teaspoon chopped garlic
2 tablespoons light brown sugar
1/2 cup sherry
1/4 cup soy sauce
3 tablespoons light sesame oil
Dash oyster sauce (optional)
Dash Tabasco sauce
1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise
1 to 2 tablespoons vegetable or other high smoke-point oil
3 to 4 teaspoons chopped green onion(white, light green and some of the dark green portion), for garnish
3 to 4 teaspoons toasted sesame seeds, for garnish
Cooked brown rice, for serving

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Instructions

In a 7-by-11 inch glass baking dish, stir together ginger, onion, cilantro, garlic, sugar, sherry, soy sauce, sesame oil, oyster sauce (if using) and tabasco.
Add the steak slices and stir to coat the meat. Cover and marinate in the refrigerator for 2 up to 24 hours, stirring occasionally.
Remove the steak slices from the marinade and place on a plate, letting the excess drip back into the dish, reserving the marinade. (See Note below.)
Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high to high heat. Add a handful of the sliced steak and cook to sear the outside. Remove and repeat until all the steak has been seared, adding additional oil as needed.
Put all the steak back into the skillet, stir in the reserved marinade, and simmer over medium to medium-low heat for 10 to 15 minutes, or until the sauce reduces a bit.
To serve, spoon meat and sauce over brown rice. Garnish with chopped green onion and toasted sesame seeds.

Notes

Gluten free: Use gluten free soy sauce.

Note on reusing marinade: It’s okay to reuse marinade as long as you boil it before serving. That will kill any bacteria.

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: main dish, meats, easy
Method: stir fry
Cuisine: Asian

Nutrition

Serving Size: (Excludes brown rice)
Calories: 362
Sugar: 9 g
Sodium: 677.2 mg
Fat: 20.5 g
Saturated Fat: 6.8 g
Carbohydrates: 15.5 g
Fiber: 1.1 g
Protein: 26.5 g
Cholesterol: 68 mg