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. 

Ingredients

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

Directions

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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72 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. Can i use chicken instead of beef? Thanks!

  3. 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 12,047 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. 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. 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. 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 12,047 comments

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

      • 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. 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. 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. 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. 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. 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 12,047 comments

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

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

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

  15. 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.

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