It is Summer. What better way to celebrate this season by throwing meat on a grill? Korean Beef BBQ is one of the dishes on my summer meal rotation. It’s versatile. You can wrap it in lettuce for a lean meal. You can eat it with rice for a hearty meal. You can be gangsta and eat it straight from the grill. The latter is the preferred method of stuffing my face.
For the meat, I prefer to use beef chuck steaks over the traditional spare rib. I like the chuck because there are no bones. No bones mean more meat and quicker cooking time—perfect for a hungry crowd at a BBQ. Also, a good chuck has great marbelization of fat. This keeps the meat moist and flavorful when cooking. Beef chucks are normally cut really thick. To get them into flat stripes for a Korean BBQ, I freeze the meat so it’s firm but not frozen. This helps to keep the meat stable when I slice it into thirds down the long side.
For the marinade, there are plenty of ready-to-go Korean BBQ marinades. Unfortunately, I don’t like any of them. What I like to do is use the prepared Korean BBQ marinade as a base. I then add extra ingredients to get the taste where I want it. It’s a bit of extra work, but oh so worth it.
Korean Beef BBQ Marinade
- 2 lbs beef chuck steaks; sliced thin
- ¼ cup oyster sauce
- 1 tablespoon soy sauce
- ¼ cup Korean BBQ sauce
- 1 tablespoon orange juice
- 2 tablespoons minced green onions
- ¼ teaspoon pepper
- ½ teaspoon sesame oil
- ½ teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 2 cloves garlic; minced
- 2 large jalapenos; sliced
- 1 tablespoon sesame seed
Combine everything in a bowl and mix well. Marinate the beef for at least one day before grilling.