Korean BBQ (Soegogi-gui: 쇠고기구이)

Cut 1 pound of ribeye steak into chunks, removing excess solid fat.

Season the beef with 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1 tablespoon sesame oil. Mix well to marinate.

Prepare green onion salad by washing 7 or 8 green onions and slicing them thinly.

Soak the sliced green onions in cold water to reduce spiciness and make them curl.

Slice 1 or 2 cloves of garlic and chop 1 green chili pepper.

Drain the soaked green onions and rinse under running water until curled.

In a bowl, mix 1 tablespoon gochugaru, 2 tablespoons soy sauce, 1 teaspoon sweetener or sugar, 1 tablespoon sesame oil, 2 teaspoons sesame seeds, and 2 teaspoons vinegar to make the green onion salad.

Prepare a small bowl of sesame oil with a pinch of salt for dipping.

Wash and drain lettuce leaves for wrapping the beef.

Cook the marinated beef on a hot grill or skillet until medium-rare, turning occasionally and adjusting heat as necessary to avoid burning.

Once cooked, serve the beef with lettuce, dipping sauce, green onion salad, garlic, and ssamjang for wrapping.

Equipment Needed

Spice Level:

Allergens