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.

Ingredients

Advertisement

Directions

  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?

Advertisement

  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”

Advertisement

71 Comments:

  1. viviany joined 6/10 & has 1 comment

    can I know where you get the grill pan? It looks cast iron pan to me? Does it have two parts. One part for collecting oil? I am looking for a korean barbecue pan now. Is it good? THank you for sharing your wonderful recipe with us. I love korean food.

  2. koreanfoodfan32 joined 5/10 & has 9 comments

    Can i use chicken instead of beef? Thanks!

  3. imenonelse joined 2/10 & has 1 comment

    hello! i found your site because i am looking to see what i can use ssamjang (haechandle’s “sagyegeol ssamjang”) for.
    in english it says it is “seasoned soybean paste” and i was told by the person who gave it to me it is like miso, but from what i’ve read i’m not so sure about it… i’m a little confused on what exactly it is (i know it’s soybean paste and red pepper paste right?) and what i can use it for. thanks!!

    • Maangchi New York City joined 8/08 & has 11,358 comments

      hi, ssamjang is mixture of soybean paste(miso) and hot pepper paste. Homemade ssamjang is much better by the way. I posted the recipe on this page. I’m copying and pasting it for you here.
      “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!”

  4. Cecily& has 2 comments

    Hello there, I love korean food..Im so excited to ake some of your dishes.my grandmother is korean and I remember always asking her for some of the same dishes. But I thought you should know that my dad is the one who told me to look up your website because you ave some of the best food. So here i am. Im oing to e cooking for my “new Mexico” family who are used to green chilie and different kinds of spice’s of that nature..so im excited to introduce them into my korean heritage.

  5. Hi Maangchi,
    I love Korean foods so much, I’ve been cooking these Korean foods since I found your videos on Youtube…
    I live on Yonge St., I’m used to shopping at the Korean market nearby my house… Those ingredients’ pictures you have posted are very helpful for me to look for it in the market… :)
    I wish I could meet you somedays…
    Thanks alot for your hardworks…

  6. jummy& has 1 comment

    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!

  7. D& has 43 comments

    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 & has 11,358 comments

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

      • D& has 43 comments

        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?

  8. TORONTO ADMIRER& has 2,254 comments

    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!!

  9. Balazs& has 1 comment

    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:)))

  10. LW& has 1 comment

    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?
    Thanks!

  11. josh& has 28 comments

    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”?
    aha
    well i want to eat this as soon as possible so bye lol.

  12. Malie& has 2 comments

    Hi,
    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 & has 11,358 comments

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

      • Malie& has 2 comments

        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!

  13. jen& has 1 comment

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

  14. heide& has 1 comment

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

  15. ricky& has 1 comment

    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.

More comments to read! Jump to page: 1 2 3 4

Leave a Reply