Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 4, 2005 08:35 AM

Korean Grilled Beef Recipe

  • m

Hi Guys. First post here, but thought I would share this EXCELLENT recipe with you! You can see a few pictures I took of the whole process in the link I provide below!

Korean Grilled Beef

2 pounds sirloin -- rib, or flank steak
3 green onions -- finely chopped
4 garlic cloves -- crushed
5 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoon sesame seeds
1/4 cup sugar
2 tablespoon sherry or mirin -- (rice wine)
1/8 teaspoon black pepper

Slice the steak diagonally against the grain into very thin strips. Score each piece lightly. (This prevents meat from curling as it is grilling). Combine remaining ingredients in bowl, mix well, then add meat. Allow to marinate for several hours or overnight. To prevent overcooking, grill meat just until it turns color, then remove from heat. Remember, all meat continue to cook even when taken off heat. Serve with rice.



  1. Click to Upload a photo (10 MB limit)
  1. this is one not skinny cook!

    3 Replies
    1. re: Serge

      You know what they say about the weight-loss challenged, right?

      When in doubt, order what he orders. Chances are it will be good!

      1. re: MVifquain

        Mike, I am glad you finally discovered this board,
        LOTS and LOTS of good people here.

        1. re: Serge

          Thanks Serge.
          It looks very active! As you know, I am a grill/BBQ guy. However I love to cook just about anything except desserts, that is what my wife loves to cook!


    2. welcome! I'll give your recipe a whirl next time I cook flank steak, although I don't know if I will look so good preparing it!!

      2 Replies
      1. re: redglass

        he is natural....but his cooking is even better than his look!


        1. re: Serge

          You are too kind Serge!

          Redglass, Thank you! I am sure you will like it! It's also an easy recipe to alter and use on other dishes!

      2. The cross cut beef short rib is a classic cut for this recipe. also you may want to try substituting the sugar with honey.

        1 Reply
        1. re: Monte

          Good idea, I will try that


        2. Good first post! I envy the pictures!

          My understanding is that while bulgogi passes for virtually any beef, the prized grilling meat is kalbi, which is the short rib.

          Korean stores often sell the thin cross-cut short ribs (or flanken cut - but the korean version is 1/4" thick, not the typical 2" for flanken), and this is really the best for this type of marinade and grill. You get the thin flat pieces with three small oval bones on one side. Of course, you're not going to do this at home (difficult, even if you dedicate that band saw in the garage to beef cutting), so even though it's expensive, it's worth buying it from the Korean butcher.

          My family has been doing this for years, just don't happen to have any photos - maybe I'll post some the next time I do this.

          Interestingly enough, when you get Kalbi at the local Korean BBQ, they don't cross-cut it, but use scissors to do a spiral cut off the bone. In some places, you can ask them to take the bone into the back and grill it, so you can gnaw on it.

          4 Replies
          1. re: applehome

            Good Post. I love just about all Korean grilled Meats. I learned a lot from my ex-grilfriend in high School. She was Korean and sure could cook!

            I actually found this recipe somewhere on the net and altered it to my liking. The flank steak worked better for my wife and daughter (only 4 years old). They don't like dealing with bones so much.

            Serge is coming up for dinner later this month. Perhaps I will try cooking both and we can compare. I will start searching for local Korean Butchers!


            1. re: MVifquain

              Looks great, excited home chef too!

              Another variation on the recipe is to soak/marinade your short ribs (or meat) in sprite for 24 hrs 1st.

              This is what my Korean friends did in Los Angeles.

              It helps to tenderize the beef, and you get all the sugar you'll need infused into the meat.

              Then just add everything else (minus the sugar), let em sit for another few hours (or day, I love multiple days for marinading myself) and there ya go.


              Either way, great pic!

              1. re: SizzlingJoe

                Nice alteration! I like that!

                1. re: SizzlingJoe

                  Nice alteration! I like that!