Korean Barbecue Beef

This is a fabulous Korean Barbecue recipe, especially for those that are inexperienced with Asian cooking. This recipe is easy and has the delish Asian flavor you expect. The kiwi works as a tenderizer.

  • 2 1/2 pounds rib eye beef, thinly sliced ** We tried both flank steak and a thin sliced Ribeye. Go with Ribeye, it was tasty.
  • 2 tablepoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons crushed garlic
  • 2 tablespoons brown sugar
  • 1 tablespoon rice wine (sake)
  • Pinch of black pepper
  • 1/2 piece of fresh kiwi, juiced in a blender
  • Dipping Sauce:
  • 1 tablespoon soybean paste
  • 2 teaspoons crushed garlic
  • 2 teaspoons red pepper sauce
  • 1 teaspoon salad oil
  • 2 tablespoons water

  1. Trim the fat off the beef with a knife. Distribute the sugar evenly on the beef by sprinkling it on each piece. Allow beef to sit for 10 minutes.
  2. In a separate bowl, mix together the soy sauce, sesame oil, garlic, sugar, sake, and black pepper. Put aside.
  3. Massage the beef with the kiwi juice using your hands. The kiwi works as a tenderizer. Add the soy sauce mixture and mix. Allow the beef to marinate for 10 minutes. Because the beef is thin, it doesn’t require a long marinating time. Now it is ready to be barbecued. Ideal if grilled over smoked wood but just as good in a frying pan or skillet. Cook until browned, being careful not to overcook.
  4. Last, to prepare dipping sauce, combine all sauce ingredients and cook over low heat for 15 to 20 minutes. Serve on the side with rice and sauce in a lettuce-leaf package.

Prep Time:20 minutes-Cook Time:30 minutesYield:About 6 servingsCalories per serving:291 kcalFat per serving:12gSaturated fat per serving:4gCarbs per serving:5gProtein per serving:42gSugar per serving:4gSodium per serving:485mgTrans fat per serving:1gCholesterol per serving:119mg