Korean-style grilled beef BBQ

Soegogi-gui 쇠고기구이

This recipe for grilled beef (soegogi-gui: 쇠고기구이) is Korean barbecue at its most essential! You probably experienced this kind of meal if you’ve ever been to a Korean barbecue restaurant. There is a blazing tabletop butane burner, sizzling beef (or pork) on a grill pan, a few side dishes, a little booze, and soup (or stew) and rice to finish!

Today I’m showing you how to prepare a Korean BBQ table and grill beef and how to enjoy it.  I’ve been eating this way with my family at home for a long time. I usually prepare these 5 things for BBQ night: of course meat but also green onion salad (pajeori), a bowl of sliced garlic and green chili pepper, ssamjang, and sesame oil dipping sauce. I also add other side dishes on the table (like kimchi), and we eat ssam-style, wrapping the meat in lettuce leaves with the pajeori, garlic, sliced green chili pepper, and ssamjang.

The meat is precut into small pieces so they cook quickly and can be easily wrapped in lettuce. Ssamjang can be made a little in advance but the pajeori and sesame oil dipping sauce have to be made right before you eat. You can also serve with cucumber and carrot sticks for dipping in the ssamjang.

Korean barbecue is traditionally cooked and eaten at the table, but if you don’t have the setup like I have in the video, you can cook the meat in the kitchen and then bring it to the table. I can guarantee that whether made on the stove or at the table, Korean BBQ at home is better and cheaper than at any restaurant. The best part of Korean barbecue is sitting around the table cooking, talking, drinking, and telling stories!

Korean grille beef table

I prepared spicy stuffed cucumber kimchi (top right) and potato side dish (bottom right) in the video. 


Makes 2 servings.

For the beef & marinade:

  • 1 pound rib eye steak (or tenderloin, sirloin, skirt steak), cut into bite sized chunks (about ½ x 1 inch pieces)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon toasted sesame oil

For ssamjang:

For the sesame oil dipping sauce:

For the green onion salad (pajeori):

shredded green onion

On the side, for the Ssam wraps:

  • Green lettuce, washed and drained
  • 5 to 6 large peeled garlic cloves, cut into 1 or 2 times lengthwise
  • 2 green chili peppers, cut into ½ inch long


Marinate beef:

  1. Place the beef in a medium-sized bowl. Add salt, ground black pepper, and sesame oil. Mix well and gently by hand.marinate bbq beef
  2. Cover and refrigerate until ready to use.

Make Ssamjang:

  1. Place all the ingredients in a bowl. Mix them well with a spoon until the sugar is well dissolved.make ssamjang
  2. Cover and refrigerate until ready to use.

Make the green onion salad (pajeori):

  1. Drain the soaking green onion through a strainer set in your sink.
  2. Rinse the green onion under running water, turning it over by hand for 10 seconds.
  3. Drain well and transfer to a bowl.
  4. Add the hot pepper flakes, soy sauce, sugar (or Swerve), vinegar, sesame oil, and sesame seeds. Mix all together with a spoon.
  5. Serve right away.

Prepare the garlic and peppers

  1. Put the sliced garlic and green chili pepper in a small and shallow bowl.
  2. Cover and refrigerate until ready to use.

Make the sesame oil dipping sauce

  1. Place 1 tablespoon sesame oil, a pinch of salt, and a pinch of ground black pepper in a small bowl.
  2. Make another dipping sauce like this for the other person eating with you. Serve right away.

Set the table

  1. If you’re cooking at the table, put your gas burner and grill pan (or grill plate) in the middle. Put the marinated beef, lettuce, ssamjang, green chili pepper and garlic on the table, too.
  2. Divide the green onion salad between 2 small plates, and place one plate at each place setting.pajeori greenonion salad
  3. Place 1 bowl of sesame oil dipping sauce at each place setting.
  4. If serving rice and side dishes, arrange them in bowls on the table.

Cook and eat

  1. If you’re cooking at the table, turn on the gas burner and heat up the grill pan. If you’re cooking on the stove heat up a grill pan or a skillet over medium-high heat.
  2. When the pan is hot, add the beef and cook for about 1 minute until the bottom is lightly browned. Using tongs, turn the meat over and cook another minute or more depending on your taste.Korean bbq grillingsoegogi-gui
  3. If you want your garlic cooked, you can add it to the grill pan and cook until lightly browned. Transfer the cooked beef and garlic to a plate and serve. If grilling at the table, you can also take the meat off the grill with your chopsticks when you see a piece that is done to your liking.
  4. Put a lettuce leaf in your hand. With chopsticks in your other hand dip a piece of beef into the sesame oil dipping sauce, then place it on the lettuce. Add some green onion salad, raw (or cooked) garlic, sliced green chili pepper, and ssamjang. Fold the lettuce leaf over to wrap it all up. The wrap should be small enough to eat in one bite, just pop it in your mouth.korean bbq wrap
  5. Eat the rest of the meat this way, with the rice and side dishes.


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  1. 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 http://mykoreankitchen.com/2007/01/08/bbq-grill-plate/ Thanks
    T in Toronto

  2. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  3. 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

  4. Maangchi New York City joined 8/08 & has 12,045 comments

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

  5. 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

  6. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  7. 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?

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

  9. Maangchi New York City joined 8/08 & has 12,045 comments

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

  10. 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!

  11. Maangchi New York City joined 8/08 & has 12,045 comments

    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?


  12. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  13. Maangchi,

    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.


  14. Maangchi New York City joined 8/08 & has 12,045 comments


    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

  15. 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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