Grilled beef

Soegogi-gui 쇠고기구이

Korean style grilled beef is served with green onion salad, a mixture of bean paste and hot pepper paste called “Ssam Jaang”. You wrap it all up into a leaf of lettuce and pop it into your mouth. You can dip some pieces of cucumber and carrot into the spicy paste.




  1. Cut beef into bite-sized pieces, ½ inch in thickness, and put them in a bowl. Add 1 ts of salt, a pinch of ground black pepper, and 1 tbs of sesame oil and mix it with your hand. Set it aside when you’re done.
  2. Make ssam Jaang (dipping sauce) by mixing the following ingredients: 1tbs of hot pepper paste, 2 tbs of soy bean paste, ½ tbs of sugar, 1 clove of minced garlic, 1 tbs of chopped green onion, 1 tbs of sesame oil, ½ tbs of toasted sesame seeds.
    That’s it! You made a very nice dipping sauce!
  3. Make seasoned green onion (“pajuhri”)
    1. Slice 8 green onions thinly, in 5 cm lengths. Cut them into thin strips
    2. Rinse the sliced green onion in running water. Drain it and set it aside.
    3. Make sauce by mixing 2 tbs of soy sauce, 1 tbs of hot pepper flakes, ½ tbs of sugar, 1 tbs of sesame seeds, and 1 tbs of sesame oil.
    4. Add the green onions to the sauce and mix it up with a spoon.

Are you ready to cook?


  1. Slice up a dozen of cloves garlic (each clove should be sliced 3 or 4 times) and place them in a small bowl.
  2. Cut carrots and cucumbers into bite-sized sticks for dipping.
  3. On a heated grill or pan, drizzle some sesame oil to prevent meat from sticking onto the grill and to give it good flavor.
  4. Add chunks of meat and sliced garlic using your tongs and cook.
    grilled beef
  5. When it’s cooked, wrap a piece of beef and garlic in a leaf lettuce. Add some dipping sauce and pop it into your mouth. All you can do is chewing and enjoying the delicious taste! Don’t forget to think about me while enjoying the food!

*tip: Beef can be replaced with thinly sliced pork belly which is called “samgyupsal gui”



  1. jummy
    Posted October 4th, 2009 at 11:56 am | # |

    hi Maangchi!
    I really enjoy your videos and recipes, thank you so much for all the information! I wanted to ask you about a kind of dukk (rice cake) that’s cut into very thin square slices. We had it at a restaurant in LA. It’s used like lettuce to wrap the meat and eat directly. I was wondering what it looks like in the store – is it already cut square? Should I boil/cook it before eating?
    Thank you in advance!

  2. D
    Posted August 11th, 2009 at 11:53 am | # |

    I just made the sauce for the seasoned green onion and it is really good! I’m using the sauce for a mixture of romaine lettuce, green onion, and finely shredded carrots. I ate this salad at a Korean restaurant the other day and is searching for the recipe. Out of 3 recipes I fouund, your recipe is the one I followed. The other recipes had minced garlic and the ratio of soy sauce, sesame oil and vinegar was way off your recipe, plus water is added to the dressing. I don’t remember tasting any garlic when I ate the salad at the restaurant. The sauce taste so good that I can probably just eat sauce and rice byitself…or even with noodles. Thanks for your post.

    • Maangchi New York City joined 8/08
      Posted August 12th, 2009 at 9:03 am | # |

      yes, you are right! You can use this sauce for cucumber, too! Slice cucumber and mix it with this sauce right before serving.

      • D
        Posted August 16th, 2009 at 9:32 am | # |

        Even though I loved the sauce for the seasoned green onions and thought this tasted just like the salad dressing used for their green lettuce and green onion salad, it was not the same after a taste comparison. Their dressing is lighter in color and more thinner in consistency. It seemed to coat all the leaves of the lettuce and tasted salty and not too spicy at the same time. Do you know what I am talking about…if you do, what do you suppose is in it?

    Posted August 9th, 2009 at 1:23 am | # |

    HI Maangchi,
    I’ve watched almost all your videos and every time I do I have the sudden urge to go to Galleria Supermarket and get the ingredients! Galleria has all of the ingredients so far that you mentioned! I’ve seen posts of people where they can’t get some of the food that you’ve said. I am soo lucky!!! I love Korean food and I’m so glad that you are helping so many people like me that don’t know how to cook it. Thanks so much for your videos and please make more!!

    • Maangchi New York City joined 8/08
      Posted August 9th, 2009 at 8:13 pm | # |

      oh, my! I hope all of my Torontonian readers should read your comment!

  4. Balazs
    Posted July 22nd, 2009 at 1:47 pm | # |

    Hello Maangchi,
    I write from Hungary,Budapest and just want to say that i followed you in your sogogi gui recepie when i invited my friends yesterday.It was amazing dinner.Kamsa Hamnida!!!!:)
    I can say that I’m professional in pulgogi and kimchi….also followed your videos….many many thanks for this to you:)))

  5. LW
    Posted July 7th, 2009 at 3:37 pm | # |

    Thanks for your wonderful recipes, I’ve tried several now. I am planning to do Korean beef bbq for my husband’s birthday next week, and was wondering if you have any suggestions for 1 or 2 side dishes that go well with bbq besides the green onion salad?
    Also, we’re not good at eating spicy food–is there a good replacement for the dipping sauce on this recipe?

  6. josh
    Posted July 1st, 2009 at 8:54 pm | # |

    annyeong maanchi
    i’m gonna make this tonight for dinner :]
    ill send you some pics later ^^

    and doesn’t 싫어 mean “i dont want to”?
    well i want to eat this as soon as possible so bye lol.

    • Maangchi New York City joined 8/08
      Posted July 2nd, 2009 at 9:32 am | # |

      Yes, “싫어” means “I don’t like it”
      Sure, send me some photos! : ) Thank you!

  7. Malie
    Posted June 4th, 2009 at 4:46 pm | # |

    LOVE your videos! So simple and easy. My interest in Korean food started from Korean Dramas…how the actresses and actors make the food seem so good. Jja Jang Myun is my very first experiment and I’ve been cooking it once in a while. I LOVE the potato flavor and texture! I’m thinking about trying this recipe. I’m curious if your grill gives off a different flavor to the meat or not? Because I’m thinking about using a griddle. And also, what kind of lettuce are you using? It looks like a napa cabbage, but greener and the stems seem lighter or thinner.

    • Maangchi New York City joined 8/08
      Posted June 5th, 2009 at 7:38 am | # |

      Griddle is ok. no, it’s not napa cabbage. It’s romaine lettuce, but you can use any kinds of lettuce.

      • Malie
        Posted June 14th, 2009 at 1:16 pm | # |

        MUCH THANKS for sharing Korean food and culture with us! I LOVE learning about other cultures, especially if it’s about food!…I LOVE to cook, but don’t use and know much about many things(ingredients). I just basically use things that I’m familiar with, unless if I find recipes that interests me, especially something I think my family would like…MUCH THANKS again for your easy recipes!

  8. jen
    Posted May 11th, 2009 at 11:23 am | # |

    could u give me a recipie that is fairly popular in north korea that looks apitizing and tastes great too?

  9. heide
    Posted April 21st, 2009 at 9:56 pm | # |

    i love how u cook and interpret different ways of cooking!! Iam going to cook the grilled beef recipe tonight!!!

    • Maangchi New York City joined 8/08
      Posted April 21st, 2009 at 11:18 pm | # |

      hope you enjoyed your delicious dinner!

  10. ricky
    Posted April 12th, 2009 at 12:12 am | # |

    Hi! I love your videos. You’re so cute and funny. I live in Korea now and I always check out your website when I need help with a recipe.
    I have a couple questions.
    I’m really busy during the week so I would like to cook a lot of food (mostly side dishes) on Sundays. What are some side dishes that will keep well in the fridge for 4-5 days?
    Also, do you have a recipe for minari with gochugang. I’ve tried making it but it never comes out quite right.

  11. Maangchi New York City joined 8/08
    Posted March 4th, 2009 at 10:38 am | # |

    Mix sesame oil, salt, and black pepper powder. That’s what I’m doing.

  12. Jennifer
    Posted March 4th, 2009 at 1:13 am | # |

    Dear Maangchi,

    Lately I’ve been addicted to eatting korean bbq! It’s quite expensive so I’d like to try making it at home. At the restaurant they serve the bbq with duk bo sam (rice paper?) and this sesame oil sauce. Do you know how to make the dipping sauce for that? I believe it’s salt mixed with something else in sesame oil. I’ve tried to make it at home but it doesn’t quite taste the same (so I keep going back to the restaurant instead lol).

    Please help me! and my wallet :)

  13. Maangchi New York City joined 8/08
    Posted February 25th, 2009 at 8:23 am | # |

    cooking neophtye,
    Wow, thank you for letting me know your successful korean cooking!

  14. cooking neophtye
    Posted February 24th, 2009 at 6:37 pm | # |

    Hi Maangchi,

    I cooked bulgogi jungol and Japchae for my husband. I followed your recipes to the letter and they turned out really really good. You’re an amazing cook and teacher. I’ve never been able to cook japchae before. Thanks again and keep up your amazing work!!!

  15. Dkay
    Posted January 25th, 2009 at 3:40 am | # |

    Hi Mangchi,
    Ilove you site… since Korean food is expensive here in Dubai your site is very helpful becauseI can make my own koren dish now.
    More power!

  16. Jules
    Posted January 21st, 2009 at 3:15 pm | # |

    Hi Mangchi,
    love your cooking videos, they look so easy, but its very difficult to find some of the ingredients here in schwäbisch hall germany, i will make some bulgogi for dinner on sunday, wish me luck

  17. Maangchi New York City joined 8/08
    Posted January 18th, 2009 at 5:44 pm | # |

    sure, eel bbq, someday I am going to post the recipe. Thanks,

  18. albert
    Posted January 18th, 2009 at 11:42 am | # |

    hi i’m ALBERT FRIAS from the philippines….i love your portion of teaching how to cook an korean food,i’m a big fan of korean food and i realy realy love it so much!i have a big favor to you can teach use how to cook a KOREAN BBQ EEL?its a big pleasure to be part of your website.THANK you and GOD BLEES you and your family….

  19. Maangchi New York City joined 8/08
    Posted October 5th, 2008 at 9:38 pm | # |

    Now you can make green onion salad (pajeori:파절이) and ssamjang (쌈장), you will be able to enjoy grilled beef, pork, etc. You can replace beef with sliced pork belly. It’s called “samgyupsal gui” (삼겹살 구이).
    Thank you for letting me know about your successful Korean cooking.

  20. GuamGirl
    Posted October 5th, 2008 at 3:06 pm | # |


    I just finished eating dinner… I made the grilled beef with the ssam Jaang and green onion salad. It was awesome! My husband is trying to stay away from red meat, but he ate half of the beef!!! And he doesn’t like onions, but he finished my green onion salad! We’re from Guam, so we’re used to picking up freshly made kimbap in the morning at the local stores or stopping by food courts and grabbing a 3-choice plate of spicy squid, chap chae, and korean bbq chicken–just to name a few! I’ve tried so many online recipes, but they never tasted as good as the food back home… But thank God I found you! I already made the spicy stir-fried squid (my favorite Korean dish) and the grilled beef! Awesome! Thank you so much for your wonderful recipes! I’m looking forward to more of your videos! Keep up the good work and thank you for sharing your culture with all of us!

    GuamGirl in Germany ^_^

  21. Ahn Farr
    Posted September 11th, 2008 at 5:12 pm | # |

    Dear Maangchi,

    I am surprised during all my research online looking for Korean recipes and purchasing books on Korean cooking, I came across your recipes on a Youtube link. What a blessing! I have watched a few of your shows and love them!!

    When I was growing up, my Korean mother had me focusing on other areas of learning and felt she had plenty of time to show me how to cook Korean food later. She was a wonderful cook and passed away at an early age. From that time, I was dependent on Korean restaurants, stores with ready made foods, and on my own memories of how she prepared and cooked our meals.

    Yes, I was raised in the US. My mom married an American and brought us to the United States. I have learned a lot of recipes since my mother’s passing, yet it was mostly from reading cook books. Because there were few Korean living here during the time I arrive, my mother was influenced that I need to learn to speak only English because this was going to be my new home. That was a sad decision because I was mostly raised on Korean foods. And many Koreans have relocated to live in the US later. To make a long story short, I didn’t have anyone that I could really communicate well enough in Korean to ask questions concerning how to cook or prepare certain foods I no longer had prepared for me.

    Your videos are wonderful and I appreciate that you allow those who view it to respond to you if something is not clear. Your videos are so helpful along with your written recipes on how to prepare and cook Korean foods. I’m now 53 years of age and am so excited that I finally have someone to show me and tell me how to make the recipes that I don’t know and yearn for.

    Thank you so much for sharing that gift to others. I am so grateful that you enjoy cooking and teaching others how Korean foods are made. I’m looking forward to making and tasting your recipes. You make them so much easier than what I tried to grasp in some of the cook books. I can see how you prepare the foods, what the list of ingredients are and what tools you use to cook them in and a sense of timing. You have brought my interest and learning to a whole new level!!

    Your new fan,

    Ahn Farr

  22. Maangchi New York City joined 8/08
    Posted August 21st, 2008 at 10:41 pm | # |

    yes, spicy samgyupsal recipe will be posted later. It’s called “doeji gogi bokkeum” or “je yook bokkeum”.
    Thank you for your interest in my recipes!

  23. Jodi
    Posted August 21st, 2008 at 3:01 pm | # |

    Hi Maangchi!

    You’re recipes are amazing! I’m a Korean American Adoptee who has been to Korea twice and have always wanted to learn how to cook Korean food – it’s so hard since I grew up without a a Korean community to teach me and I am so grateful that I found your website! Your videos are so helpful! I love your ssamchang recipe! It’s so much better than the stuff I have been buying in the jars. Do you have a recipe for spicy samgyupsal? It’s the one food I’ve been craving since the last time I was in Korea and I would love to make it for my friends…

  24. Maangchi New York City joined 8/08
    Posted July 10th, 2008 at 12:03 pm | # |

    The song was sung by Pearl Sisters in 1970s and title of the song is “싫어(si ruh)”,which means “I don’t like it”. : )

    check this out

  25. Anonymous
    Posted July 9th, 2008 at 12:57 pm | # |

    Hi Maangchi… i have a question that’s not cooking related, but i REALLY liked that song you used in the Grilled Beef Video.
    Can you tell me the Group & song title?
    you have really great taste in music, i notice it all the time in your videos!
    Thank you Sooo Much!

    • johnnyrock joined 3/10
      Posted March 19th, 2010 at 7:19 pm | # |

      I spent a year in Korea and fell in love with the food. Thanks for the recipes! I also fell in love with the Korean music from the 70’s. Anyone who is interested in this music can read my new blog at


      • Maangchi New York City joined 8/08
        Posted March 21st, 2010 at 1:39 am | # |

        Welcome to my website, John! You have a nice blog!

  26. Anonymous
    Posted April 25th, 2008 at 10:52 pm | # |

    It’s from a Korean store on Dundas in Mississauga and the pan has a screw in the middle. The picture on the box shows you can leave the screw in or take it out to drain the fat. It looks very cool. It looks like this Thanks
    T in Toronto

  27. Maangchi New York City joined 8/08
    Posted April 25th, 2008 at 9:01 pm | # |

    You are living in Toronto!
    Don’t forget to say hello if you see me on the street. : ) You know me, but I don’t know who you are.

    Does the grill you bought look like mine? You said there is something on the center of the grill. Does it look like a small cup? If so, you can put garlic in it while cooking meat.

  28. Anonymous
    Posted April 25th, 2008 at 5:54 pm | # |

    Hi Maangchi

    I bought a Korean grill today and planning to make bbq tomorrow night. I was wondering what the screw was for in the centre of the grill? Do I keep it open to drain or keep it closed? Great web site, I was in Korea in 1988, great food and friendly people.

    T in Toronto

  29. Maangchi New York City joined 8/08
    Posted April 17th, 2008 at 10:09 pm | # |

    Korean style bbq grill is sold at a korean grocery store.

  30. Anonymous
    Posted April 17th, 2008 at 10:03 pm | # |

    what are you using to grill the beef on? I see it alot at korean bbq restaurants and I would like to buy one for home

  31. Maangchi New York City joined 8/08
    Posted September 11th, 2007 at 7:12 am | # |

    Yes, once you open the hotpepper paste or beanpaste container, you need to keep it in the refrigerator and tightly seal by pressing the top with a spoon so that air doesn’t come into it. There is usally thin film right on top of beanpaste, so you use the paper to seal the paste. Then color of beanpaste wouldn’t change. Even if color changes, you still can use it. No need to worry because it’s fermented food.

  32. Anonymous
    Posted September 11th, 2007 at 4:14 am | # |

    Does the red pepper paste and soybean paste (both in a rectanguler box with a flip top) need to be kept in the refrigerator after openning?
    And how long are they good for until they expire?

  33. Anonymous
    Posted September 11th, 2007 at 4:10 am | # |

    Does the hot pepper paste and soybean paste (both in a rectangular flip top box) need to be kept refrigerator after it is open?

  34. Maangchi New York City joined 8/08
    Posted August 21st, 2007 at 5:18 am | # |

    Thanks for sharing your successful cooking story. Yes, bulgogi is more delicious when it is sweet.

  35. ginger
    Posted August 21st, 2007 at 12:22 am | # |

    I made the green onion salad and the spicy bean paste tonight and ate it with the bulgogi beef (from the other cooking video). It’s soooooooooooo good! A great combination of spicy from the salad, the salty paste, and the sweetness from the bulgogi. HMmmmmmmmmmMMMMMMMMMmmmmmmmmmm good! Yummy in my tummy!!

    Also made the spicy tofu soup *again* too!!

    Thanks again for another hit Maangchi!

  36. Maangchi New York City joined 8/08
    Posted August 5th, 2007 at 4:59 pm | # |

    check out this picture sent through e-mail by one of my youtube commenters, punkonthis.
    Bulgogi looks wonderful with other colorful vegetables and rice, doesn’t it?

  37. Maangchi New York City joined 8/08
    Posted July 25th, 2007 at 8:07 pm | # |

    Thanks for your compliment.

    Please let me know how your kimchi goes. I’m sure it will be delicious. The kimchi I made for my video is still left in my refrigerator. I eat my kimchi only for dinner sometime because of the strong smell : )

    My method of kimchi making is our very traditional way.

  38. Juggy1337
    Posted July 25th, 2007 at 7:17 pm | # |


    You are very pretty and very talented. I’ve never made kimche the way you showed in your video and I am trying to make it tonight. I also want to make the Korean stir fry noodles.


  39. Maangchi New York City joined 8/08
    Posted July 22nd, 2007 at 4:18 pm | # |


    You are living in Torrance! My mom and sister are living in LA.
    Yeah, you can easily find a korean grocery store in California because lots of koreans are living there.
    Good luck with your korean cooking! If you have any questions, leave them here,

    from M

  40. JJ88
    Posted July 22nd, 2007 at 12:33 pm | # |

    Hi Maangchi!

    I’ve been watching all the cooking videos you have, I think there great. First thing this morning, I went to Freshia (a Korean market in Torrance, CA) and I stocked up on all the necessary staple ingredients (Koren Chili, hot chili paste, bean paste, sesame oil, etc..) I was really motivated to cook Korean food, since watching your videos. There entertaining and easy to follow instructions. Thank you and keep up the good work.

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