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Authentic Vietnamese recipes from the Motherland

Korean Beef BBQ

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.  

Korean BBQ with Rice and Kim Chi. I gotsa have my Kim Chi.

Korean BBQ with Rice and Kim Chi. I gotsa have my Kim Chi.

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.

Korean Beef BBQ

Korean Beef BBQ

Grilling is the only proper way to have Korean BBQ

Grilling is the only proper way to have Korean BBQ