Can I use a different cut of beef for this Korean BBQ recipe?

Absolutely! While flank steak is traditional for its perfect balance of flavor and tenderness, you can substitute with ribeye for a more luxurious version, or sirloin for a budget-friendly alternative. Whatever cut you choose, remember to slice it thinly against the grain for maximum tenderness.

Is there a substitute for sherry in the marinade?

Yes, several options work well. Rice wine (like mirin) is the most authentic substitute, but you can also use apple juice mixed with a splash of vinegar, beef broth, or even plain white grape juice. Each will bring a slightly different flavor profile, but all will help tenderize the meat and add depth to the sauce.

How can I make this recipe gluten-free?

Making this Korean BBQ Beef gluten-free is simple! Just substitute the regular soy sauce with tamari or coconut aminos, and check that your oyster sauce is gluten-free (or omit it). Be sure to serve with certified gluten-free rice or other gluten-free sides to complete your meal.

My beef came out tough—what went wrong?

Three common culprits: First, the beef might not have been sliced thin enough or was cut with the grain instead of against it. Second, it could have been overcooked—these thin slices need just a quick sear. Lastly, insufficient marinating time can affect tenderness, so try to marinate for at least 2 hours next time for best results.

Korean BBQ Beef Recipe

Name: Korean BBQ Beef Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 1/2 to 2 tablespoons grated or finely chopped fresh ginger; 1 cup chopped yellow onion; 1/3 cup chopped fresh cilantro; 1 teaspoon chopped garlic; 2 tablespoons light brown sugar; 1/2 cup sherry; 1/4 cup soy sauce; 3 tablespoons light sesame oil; Dash of oyster sauce (optional); Dash of Tabasco sauce; Beef Slices; 1 pound flank steak, sliced thinly across the grain (1/8 to 1/4-inch thick) and cut in half crosswise; 1 to 2 tablespoons vegetable or other high smoke-point oil; 3 to 4 teaspoons chopped green onion (white, light green, and some dark green portions); 3 to 4 teaspoons toasted sesame seeds; Cooked brown rice

This mouth-watering Korean BBQ Beef is a game-changer for your dinner rotation! Tender strips of flank steak are marinated in a savory-sweet sauce packed with ginger, soy, and sesame flavors, then quickly seared to perfection. Served over steaming brown rice and garnished with green onions and toasted sesame seeds, this dish delivers authentic Korean flavors right in your kitchen—all in about 30 minutes of active cooking time. It’s the perfect solution for those busy weeknights when you crave something deliciously satisfying without the fuss.

Why You’ll Love This Recipe

Incredible Flavor: The combination of ginger, soy sauce, and sesame oil creates that unmistakable Korean BBQ profile that’s utterly addictive.
Make-Ahead Friendly: The marinade does all the heavy lifting! Prep it before work and come home to meat that’s ready to cook.
Quick Cooking Time: Once marinated, the actual cooking process takes just 15 minutes—perfect for those hectic evenings.
Restaurant-Quality Results: This recipe gives you authentic Korean flavors that rival your favorite takeout, but for a fraction of the cost.

Ingredients You’ll Need

Flank Steak: Sliced thinly against the grain for maximum tenderness. The thinner you slice it, the more tender it will be!
Ginger: Brings that distinctive spicy warmth and aromatic quality that’s essential in Korean cooking.
Yellow Onion: Adds sweetness and depth to the marinade, creating a more complex flavor base.
Cilantro: Contributes a fresh, bright note that balances the rich sauce perfectly.
Garlic: Because what savory dish doesn’t benefit from garlic? It adds that essential pungent foundation.
Brown Sugar: Creates that signature sweet-savory balance and helps with caramelization when cooking.
Sherry: Adds acidity and depth of flavor while helping to tenderize the meat.
Soy Sauce: Provides that crucial umami punch and saltiness.
Sesame Oil: Don’t even think about skipping this! It provides that authentic nutty, toasty flavor that defines Korean BBQ.
Oyster Sauce: Optional but recommended for an extra layer of savory richness.
Tabasco: Just a dash adds subtle heat without overwhelming the other flavors.
Vegetable Oil: Used for searing the meat—choose one with a high smoke point.
Green Onions: Their mild, fresh flavor makes them the perfect garnish.
Sesame Seeds: Toasted for maximum flavor, they add wonderful texture and visual appeal.
Brown Rice: The perfect base to soak up all that delicious sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Switch Up Your Protein

Not a beef fan? This marinade works beautifully with thinly sliced chicken thighs, pork tenderloin, or even firm tofu for a vegetarian version.

Veggie Additions

Transform this into a complete one-pan meal by adding quick-cooking vegetables like bell peppers, snap peas, or spinach during the last few minutes of cooking.

Spice Level

Like it hot? Add more Tabasco or include some Korean gochujang paste for authentic heat with a fermented depth.

Serving Alternatives

Instead of rice, try serving with lettuce leaves for wrapping, over noodles, or alongside a crisp cucumber salad for a lighter option.

How to Make Korean BBQ Beef

Step 1: Prepare the Marinade

In a 7-by-11 inch glass baking dish, combine ginger, onion, cilantro, garlic, brown sugar, sherry, soy sauce, sesame oil, oyster sauce (if using), and Tabasco. Mix thoroughly until the sugar dissolves.

Step 2: Marinate the Beef

Add the thinly sliced flank steak to the marinade, stirring to ensure each piece is well-coated. Cover and refrigerate for at least 2 hours, though overnight marination will yield the most tender, flavorful results. Stir occasionally if you can.

Step 3: Prepare for Cooking

Remove the beef slices from the marinade, allowing excess liquid to drip back into the dish. Set the meat on a plate and reserve the marinade for later use.

Step 4: Sear the Beef

Heat vegetable oil in a large skillet (cast iron works wonderfully) over medium-high to high heat. Working in batches to avoid overcrowding, quickly sear the beef slices on both sides. This should take only 1-2 minutes per batch.

Step 5: Simmer with Sauce

Return all the seared beef to the skillet. Pour in the reserved marinade and bring to a simmer. Reduce heat to medium-low and cook for 10-15 minutes, allowing the sauce to reduce and thicken slightly.

Step 6: Serve

Spoon the beef and sauce over hot brown rice, then garnish generously with chopped green onions and toasted sesame seeds.

Pro Tips for Making the Recipe

Freeze for Easy Slicing: Pop your flank steak in the freezer for about 20 minutes before slicing—it’ll be much easier to get those thin, even slices.
Don’t Skip the Marinating: This step isn’t just for flavor—it also tenderizes the meat. Even a quick 2-hour marinade makes a huge difference.
High Heat Is Your Friend: When searing the beef, make sure your pan is properly hot to get that beautiful caramelization without overcooking the thin slices.
Batch Cooking: Resist the urge to cook all the beef at once. Overcrowding the pan will cause the meat to steam rather than sear.
Sauce Consistency: If you prefer a thicker sauce, you can add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) during the final simmering stage.

How to Serve

Korean BBQ Beef is traditionally served over rice, but there are so many delicious ways to enjoy it:

Rice Variations

White rice works perfectly, but brown rice adds nice texture and nutritional benefits. For a low-carb option, try cauliflower rice.

Side Dishes

Pair with traditional Korean sides like kimchi, quick-pickled cucumbers, or a simple side of steamed broccoli dressed with a little sesame oil and salt.

Complete Meal Ideas

Create a Korean-inspired feast by adding sides like miso soup, a simple cucumber salad, or store-bought kimchi. For a fun interactive dinner, serve with lettuce cups and let everyone make their own wraps.

Make Ahead and Storage

Marinating Ahead

This dish is perfect for meal prep! You can prepare the marinade and add the beef up to 24 hours before cooking, keeping it refrigerated.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as the sauce continues to infuse the meat.

Freezing

Freeze cooked Korean BBQ Beef in a freezer-safe container for up to 2 months. For best results, freeze the meat and sauce separately from any rice.

Reheating

Gently reheat in a skillet over medium-low heat with a splash of water to rehydrate the sauce. Microwave on 70% power for a quick option, stirring halfway through heating.

FAQs

Can I use a different cut of beef for this Korean BBQ recipe?

Absolutely! While flank steak is traditional for its perfect balance of flavor and tenderness, you can substitute with ribeye for a more luxurious version, or sirloin for a budget-friendly alternative. Whatever cut you choose, remember to slice it thinly against the grain for maximum tenderness.
Is there a substitute for sherry in the marinade?

Yes, several options work well. Rice wine (like mirin) is the most authentic substitute, but you can also use apple juice mixed with a splash of vinegar, beef broth, or even plain white grape juice. Each will bring a slightly different flavor profile, but all will help tenderize the meat and add depth to the sauce.
How can I make this recipe gluten-free?

Making this Korean BBQ Beef gluten-free is simple! Just substitute the regular soy sauce with tamari or coconut aminos, and check that your oyster sauce is gluten-free (or omit it). Be sure to serve with certified gluten-free rice or other gluten-free sides to complete your meal.
My beef came out tough—what went wrong?

Three common culprits: First, the beef might not have been sliced thin enough or was cut with the grain instead of against it. Second, it could have been overcooked—these thin slices need just a quick sear. Lastly, insufficient marinating time can affect tenderness, so try to marinate for at least 2 hours next time for best results.

Final Thoughts

This Korean BBQ Beef recipe brings the vibrant flavors of Korean cuisine straight to your dinner table with minimal effort. The beautiful balance of sweet, savory, and umami flavors makes this dish a guaranteed crowd-pleaser that’ll have everyone asking for seconds. Whether you’re cooking for a weeknight family dinner or impressing guests at a weekend gathering, this versatile recipe delivers restaurant-quality results that’ll make you look like a culinary star. Give it a try tonight—your taste buds will thank you!