Grilled Korean BBQ Recipe

15 mins
6 hrs
15 mins

Our Korean BBQ Recipe begins with beef marinated in Bulgogi marinade with soy sauce and rice vinegar, seasoned with honey, garlic and hot pepper flakes. Garlic and sesame oil give the marinade authentic flavor. And the grill delivers juicy, tender Korean BBQ beef with a smoky char. A delicious version of a Korean classic, this recipe is made with skirt steak, topped with green onions and sesame seeds and served with homemade Asian slaw.

We made this recipe on the Commercial Series™ TRU-Infrared™ 4-Burner Gas Grill, but you can make it on your grill.


For the Beef

  • 2 skirt steaks (1 1/2 to 2 pounds each)
  • 1/4 cup chopped green onions
  • 2 tablespoons sesame seeds

For the Bulgogi Marinade

  • 1/2 cup chopped green onions
  • 4 garlic cloves, finely chopped
  • 2 teaspoons hot pepper flakes
  • 1 teaspoon black pepper
  • 2 teaspoons sesame oil
  • 6 tablespoons honey
  • 1/2 cup rice vinegar
  • 2/3 cup soy sauce

For the Asian Slaw

  • 1/2 red cabbage, thinly sliced
  • 1 carrot, julienned
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper


Step 1 Of 9
In a medium-sized bowl, whisk together green onions, garlic, hot pepper flakes, black pepper, sesame oil, honey and rice vinegar.
Place steaks in plastic zip-top bag. Add marinade, seal and squeeze to distribute marinade. Refrigerate for 6 hours to overnight.
In a medium-sized bowl, combine red cabbage, carrot, rice vinegar, soy sauce, honey, sesame oil, garlic powder and black pepper. Set aside.
Preheat grill to 450°F.
Place steaks on hot grill grates and cook until internal temperature reaches 135°F on an instant-read thermometer , 4 to 6 minutes per side.
Remove steaks from grill and let rest for 10 minutes.
Cut steaks into 1/4-inch slices.
Garnish with green onions and sesame seeds.
Serve with Asian slaw on the side.
Suggested for this recipe