Description
Delicious Korean BBQ beef recipe with traditional gochujang marinade, perfect for grilling or pan-searing. Can be made ahead for parties and customized for spice preferences.
Ingredients
Scale
- 1.5 pounds ribeye or sirloin beef, thinly sliced
- 3 tablespoons gochujang paste
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons rice vinegar
- 1 Asian pear, grated (optional)
- 2 green onions, chopped
Instructions
- In a large bowl, combine gochujang paste, soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and grated Asian pear (if using).
- Slice beef very thinly across the grain (about 1/8 inch thick).
- Add beef to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat grill or large skillet over high heat.
- Cook beef in batches for 2-3 minutes per side until caramelized and cooked through.
- Garnish with chopped green onions and serve with lettuce leaves, steamed rice, and traditional banchan side dishes.
Notes
- For best results, freeze the beef for 30 minutes before slicing to get thinner cuts.
- Adjust the amount of gochujang to control the spice level.
- The marinade can be prepared up to 3 days in advance.
- For an authentic experience, serve with kimchi and other Korean side dishes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 4 oz
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Korean BBQ, bulgogi, beef, gochujang, Asian cuisine, grilled meat, Korean marinade
