Once every few months, my friends get together for a “meat-up”. This entails shoveling our faces full of all-you-can-eat meat at any local BBQ establishment. If you’ve never had Korean BBQ before, it is quite an experience. You point to whatever types of meat look tasty on the menu (bulgogi beef, kalbi pork, squid, chicken, etc.) and it’s brought to you raw at the table. Each table has a little grill and you grill the meats while you chat and dine on side dishes. Then you feast!
The all-you-can-eat aspect of KBBQ is really the highlight. Perfectly marinated meats of all varieties endlessly served on platters upon platters. *Drool*
I’ve been making Korean marinades at home to replicate our meat-ups, but I haven’t written down a recipe until now. This isn’t authentic bulgogi, but the Korean chili paste adds extra oomph to this Asian-style marinade. I hope you enjoy it as much as I did!
Korean Gojuchang Beef BBQ
- 1 lb. beef steak (sirloin or flank are good cuts for this)
- 4 Tbsp. minced garlic
- 1 heaping Tbsp. brown sugar
- 1 heaping Tbsp. gochujang (Korean hot pepper paste)
- 1/2 tsp. ground ginger
- 1 tsp. sesame oil
- 1 pinch red pepper flakes
- Salt and Pepper
- Thinly slice the steak or cut into bite sized cubes. Toss into a ziplock bag.
- Add all of the rest of the ingredients into the ziplock and squish the bag around with your hands until all of the ingredients are combined and all of the meat is covered in the marinade.
- Seal it closed and marinade in the fridge for at least 30 minutes…if you have time to marinate it overnight, do that.
- In a skillet over medium-high heat, add half of the meat mixture and brown both sides (1-2 minutes on each side, depending on how thin you sliced the meat). It should be a nice golden color.
- Remove from pan and set aside.
- Repeat step 4 with the other half of the meat mixture.
- Serve over rice with a side of steamed broccoli.
Notes on this recipe: You can find gochujang paste at any Asian market, but if you have trouble finding it near you, Amazon sells it online. Magic! It lasts an exceptionally long time in the fridge, but you can use it in meat marinades, soups, stir fry, dips, sauces, etc. I was hesitant to buy a whole jar of an ingredient that I was only using a tablespoon of in this recipe, but it’s so versatile you will have no trouble using it up.
Cooking the meat in two batches ensures your pan will remain hot enough to get that lovely golden brown sear to the meat. If you add all of the meat at once, the pan cools off just enough so that your beef will steam. Nobody wants yo’ steamed meat!
If you want to substitute fresh raw ginger you can. We like a mellow ginger flavor at our house, so we use the ground powder.
Now we can have a version of KBBQ at home! The marinade is so easy to whip together that we eat it about once a week with different types of meat and veggies.
What’s your favorite secret ingredient in Asian marinades?