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Korean BBQ (Gogigui)
Created by: Howcan Team
Ingredients
- 1.5 lbs of thinly sliced beef (such as ribeye or sirloin)
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 2 tablespoons of sesame oil
- 4 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1/2 teaspoon of black pepper
- 1/4 cup of green onions, chopped
- Assorted vegetables for grilling (such as mushrooms, bell peppers, and onions)
- Cooked white rice
- Lettuce leaves for wrapping
Instructions
- In a bowl, mix together 1/2 cup of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of sesame oil, 4 cloves of minced garlic, 1 teaspoon of grated ginger, 1/2 teaspoon of black pepper, and 1/4 cup of chopped green onions to make the marinade.
- Place the thinly sliced beef in a large resealable plastic bag or a shallow dish, and pour the marinade over the meat. Ensure the meat is well coated with the marinade. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Lightly oil the grill grate.
- Remove the marinated beef from the refrigerator and let it sit at room temperature for 30 minutes before grilling.
- While the meat is resting, prepare the assorted vegetables for grilling by cutting them into bite-sized pieces.
- Once the grill is hot, place the marinated beef and assorted vegetables on the grill. Cook the beef for 2-3 minutes on each side, or until desired doneness. Grill the vegetables until they are tender and slightly charred.
- Transfer the grilled meat and vegetables to a serving platter.
- Serve the Korean BBQ with cooked white rice, lettuce leaves for wrapping, and any additional side dishes such as kimchi or pickled radishes.
- To enjoy, place a piece of grilled meat and some vegetables on a lettuce leaf, add a spoonful of rice, and wrap it up to create a delicious bite-sized package. Enjoy!
Korean BBQ, known as Gogigui, has a rich history dating back to the Three Kingdoms period in Korea. This traditional method of grilling meat over an open flame has evolved over centuries, with each region adding its own unique flavors and techniques. In the bustling streets of Seoul, renowned chefs like Park Jun and Kim Yoon-Ji have perfected the art of marinating and grilling the finest cuts of beef, pork, and chicken. The best version of this dish can be found in the vibrant neighborhood of Gangnam, where the smoky aroma of sizzling meat fills the air. The key to a perfect Korean BBQ lies in the marinade, typically made with soy sauce, sesame oil, garlic, and pear puree, which tenderizes the meat and infuses it with irresistible flavor. For a unique twist, try the famous alternative method of wrapping the grilled meat in lettuce leaves with a dollop of spicy ssamjang sauce.
-1714779026401)
50 min
4-6 servings
400 per serving calories
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