• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Korean Beef Barbecue

  • Recipe Submitted by on

Category: Beverages, Main Dish, Meat

 Ingredients List

  • 1 1/2 lb Boneless Beef: Cut 1 1/2"
  • Thick
  • 1 tb Sesame Seeds
  • 1 c Scallions; Chopped, 2 Lg
  • 2 lg Cloves Garlic; Minced
  • 1/4 c Soy Sauce
  • 2 tb Sugar
  • 2 tb Dry Sherry
  • 2 tb Vegetable Oil


Freeze the meat until firm, about 2 hours. Meanwhile, in a heavy iron
skillet, spread the sesame seeds and toast over moderate heat until golden.
Stir the seed once or twice to toast evenly. With a mortar and pestle or
with the back of a spoon against a board, grind the seeds until powdery.
Place in a large bowl with the scallions, garlic to taste (if you like
garlic, up to 3 cloves may be used), soy sauce, sugar, sherry, and
vegetable oil, blending well. With a very sharp knife, cut the semi-frozen
meat (beef chuck, round or sirloin), across the grain, into strips about
1/4-inch thick. Add the meat strips to the sauce, stirring to coat well,
cover, and marinate at room temperature for 1 to 2 hours. Let the fire in a
hibachi or small grill burn down ot glowing coals. If the grill rack is
widely spaced, place the meat strips in a hinged wire broiler. Broil about
1 minute on each side until browned but still rare. Serve with rice and
vinegary coleslaw or cucumber salad.

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