This flavorful Korean BBQ beef is tender, juicy, and packed with a delicious blend of sweet and savory spices. It’s easy to make at home and perfect for sharing with family and friends.
Start by mixing the scallions, pear, dark soy sauce, sesame oil, mirin, brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes in a bowl. Once everything is well combined, pour the marinade into a resealable plastic bag. Add the beef slices, toss to coat them evenly, then squeeze out the air and seal the bag. Let the beef marinate in the fridge for at least 8 hours, or overnight if you have the time.
When you’re ready to cook, heat up your grill to medium-high and give the grates a light oiling so the beef doesn’t stick. Take the beef out of the marinade (save the liquid!) and grill the slices for about 3 minutes on each side, until they’re no longer pink in the center. Transfer the cooked beef to a serving dish.
Next, pour the reserved marinade into a small saucepan along with some extra soy sauce, water, gochujang, a teaspoon of brown sugar, and a teaspoon of mirin. Bring it to a boil and let it simmer for 3 to 5 minutes, until it thickens into a nice sauce. Drizzle this sauce over the grilled beef and enjoy!
- Use thinly sliced beef for the best texture and quick cooking.
- Marinate the meat for at least 30 minutes, but overnight is even better for deeper flavor.
- Cook over high heat to get a nice caramelized crust without drying out the beef.
This dish brings together sweet, savory, and smoky flavors in every bite. It’s quick to prepare but tastes like it’s been slow-cooked for hours. The tender, marinated beef makes it perfect for sharing with family and friends.
Serve with steamed rice and a variety of Korean side dishes like kimchi, pickled vegetables, or fresh lettuce leaves. Wrapping the beef in lettuce with a dab of ssamjang sauce adds a fun and tasty way to enjoy each bite.
Store leftover cooked beef in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave to keep the meat tender. Avoid overcooking when reheating to prevent toughness.
