Korean BBQ Beef Recipe (2024)

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1 hour hr 40 minutes mins

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This Korean BBQ Beef is so simple to throw together and the flavor is out of this world, delicious. It only has a few simple ingredients and we get the most tender meat, every time.

I know that this Korean BBQ Beef doesn’t look like anything special, but it’s some of the most flavorful beef we have ever grilled! It’s a hidden gem on our website This meat is SO GOOD.

My husband told me he could eat this every night and die a happy man. It was that good. I marinated my meat for about 8 hours so it would be really tender and flavorful. We can’t wait to have this again.

I really think the secret was in how long we marinaded it. I let it marinate all morning and afternoon (I made it as soon as I woke up) then we had it for dinner around 5:30 pm.

It was so tender and juicy. I can only imagine the flavor if we let it marinate for 24 hours. So simple and so delicious, with all the flavors of summer. You will love this recipe.

How could I make this recipe more healthy?

For this recipe, we used a little bit of brown sugar, just for the marinade. You won’t be able to tell much of a difference without it, but it does add the perfect sweetness.

If you are trying to make this recipe more healthy, we recommend cutting it out or replacing it with honey or pure maple syrup.

Both are great alternatives, and natural sweeteners.

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What other way could i cook this Korean BBQ Beef?

If you don’t have a grill, or want to make this recipe when it’s cold and a blizzard outside, no worries. You can easily cook it other ways. Here is what we recommend:

Broil: Broil the steak on low for about 2-3 minutes on each side. I usually do this on a cookie sheet.
Bake: Bake at 325 degrees for about 10-15 minutes on each side, or until you reach desired doneness.
Sauté: I like to make mine in a pan, because I can see a little better, how well they are done. I don’t usually keep them on the skewers, instead, I take them off, and move the little pieces around the pan for about 7 minutes, flipping back and forth.

Could this Korean BBQ Beef Recipe be a freezer meal?

For this recipe, we have never made it as a freezer meal, but you could easily turn it into one. We recommend adding the steak to a marinade in a gallon size bag, then placing it right into the freezer.

The day before you plan to grill, remove it from the freezer and let it thaw and take in the flavor for 24 hours.

Skewer, then grill.

LOOKING FOR MORE HEALTHY DISHES? HERE ARE A FEW OF OUR FAVORITE:

Healthy One Pan Egg and Turkey Skillet
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Serves: 6

Korean BBQ Beef Recipe

This Korean BBQ Beef is so simple to throw together and the flavor is out of this world, delicious. It only has a few simple ingredients and we get the most tender meat, every time.

Prep Time 1 hour hr 30 minutes mins

Ingredients

1½ pounds sirloin steak cut against the grain into thin (about 1/4") slices
½ cup rice vinegar or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
½ cup low sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tablespoons brown sugar
2 Tablespoons minced garlic
1 teaspoon sriracha chili sauce
1½ teaspoon sesame oil

Instructions

Combine rice vinegar or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl.
Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator.
Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers.
Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked.
Serve immediately; serves 4-6.

Notes

Other ways to cook Korean BBQ Beef

Broil: Broil the steak on low for about 2-3 minutes on each side. I usually do this on a cookie sheet.
Bake: Bake at 325 degrees for about 10-15 minutes on each side, or until you reach desired doneness.
Saute: I like to make mine in a pan, because I can see a little better, how well they are done. I don’t usually keep them on the skewers, instead, I take them off, and move the little pieces around the pan for about 7 minutes, flipping back and forth.

Nutrition

Calories: 196 kcal · Carbohydrates: 7 g · Protein: 26 g · Fat: 6 g · Saturated Fat: 2 g · Cholesterol: 69 mg · Sodium: 793 mg · Potassium: 443 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 1 IU · Vitamin C: 1 mg · Calcium: 45 mg · Iron: 2 mg

Equipment

Large Bowl
Bamboo Skewers
Grill

Recipe Details

Course: Main Course

Cuisine: American, Asian

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Rachael @ The Little Birdie says:

Seriously... I cannot stop looking at all these amazing recipes!!! YUM!! :)
Anonymous says:

looks delicious. i wonder if i could saute the strips in a frying pan as i don't use the grill very ofter?
shopannies says:

I have tried this a time or two so yummy come see what I shared at http://shopannies.blogspot.com
Emily says:

Looks delicious. It is going on the menu for next week. Thanks for sharing!
Jess says:

Did you ever try adding peppers & onions to the skewers? Do you think that would change cooking time?
The Ellis' says:

@Jess,
We've never tried it with peppers and onions but I think it would work fine! They might need to go just a few minutes longer for the vegetables to get cooked through.
See Also
Corn Ribs (Easy Baked Recipe)
Skinny Southern says:

Can't wait to try this! Bought the steak and making it tonight :)
http://www.skinnysouthernfoods.com
formontana says:

This recipe sounds AMAZING!
http://awalkinmyflipflops.com
Lyndsay says:

I think anytime I've clicked a pin lately 50% of the time it's you ladies! I guess it's time for me to become a regular reader here. Thanks for all the wonderful!
At Home Mama says:

How hot is it? We don't do a lot heat at our house.
At Home Mama says:

How hot is it? We don't do a lot heat at our house.
Six Sisters says:

We are the same way in our house and didn't think it was spicy. Good luck. You could even leave out the teaspoon of chili sauce in necessary. -The Six Sisters
Jenny says:

I made this tonight after my husband requested that I try a new Asian-inspired dish. I had pinned it months ago. It was a HUGE hit! My husband spent a year in Korea with the Army and he said it tastes like true Korean food!
Emcee says:

My husband could not stop talking about how delicious this tasted - I am making it the 2nd time in a week tonight! So so good.
Sarah says:

How do you think it would work to skewer it and put it in baggies with the marinade and freeze? Then pull out day of to grill.....I am searching through your recipes to do freezer meals and LOVING THEM ALL!!!
Cyd says:

Sounds like it would work. We haven't tried that so not absolutely sure....but sounds like a great plan. Let us know how it goes! Have a fun and safe 4th of July!
Dawn says:

We don't have a grill. How else can I make this. Baked or broiled? How long do you think? Thanks
Cyd says:

You could try baking or broiling. Might even work it a crock pot on low. We don't have exact directions because we have only grilled it. Best of luck to you. Let us know how it works out. :)
Misty says:

Does the rice wine mean rice wine vinegar?
Cyd says:

It isn't rice wine vinegar. It's just called rice wine. It's often hard to find so the pear juice on the baby aisle works just as well.
Suzanne Willis says:

We loved the marinade, and we cook this on the grill all the time. I would give this a 10.
Kay says:

I just made this for dinner tonight. I was nervous because I wasn't sure if I used the right ingredient. I had rice vinegar, not rice wine so that was what I used. It was fantastic! Even hubby who normally say it's ok, said it's good!! Definitely a keeper! Thanks for the recipe!
Rose says:

The ingredients say rice wine vinegar. Which is it? I’d like to try this recipe.
Momma Cyd says:

It's rice vinegar.

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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