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James Carrier Photo by: James Carrier

Korean Barbecued Beef

Sunset JUNE 2004

  • Yield: Makes About 6 servings


  • 1 beef flank steak (1 3/4 to 2 lb.)
  • 1/2 cup soy sauce
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons Asian sesame oil
  • 3 tablespoons sugar
  • 3 cloves garlic, peeled and pressed or minced


1. Rinse beef and pat dry. Cut steak at a 45° angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.

2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.

3. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 51%
  • Protein: 21g
  • Fat: 12g
  • Saturated fat: 4.4g
  • Carbohydrate: 4.6g
  • Fiber: 0.1g
  • Sodium: 748mg
  • Cholesterol: 52mg

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Korean Barbecued Beef recipe