Korean Bulgogi Beef BBQ

If you’ve never had Korean BBQ before this is so inviting! It’s a great way to bring family and friends around the table. Marinated beef ribeye or short ribs, thinly sliced and grilled around a table loaded up in lettuce wraps and it’s really all about the toppings and sides. I love adding kimchi, grated carrots, spicy mayo, scallions, cucumbers, sesame seeds, egg omelet, kind of whatever your preference is. It’s just so fun to put it all out on the table and let everyone build their own.

Bulgogi Beef

• 1 1/2 lb. beef ribeye, thinly sliced
• 5-6 garlic cloves, peeled and smashed
• 1 1/2 inch ginger, peeled and sliced
• 3 scallions, sliced
• 1/2 apple or pear sliced
• 2 cups soy sauce
• 3/4 cups rice wine vinegar
• 2 tbsp. honey
• 1/4 cup brown sugar
• 2 tsp. sesame oil
• 2 tbsp. gochujang

Toppings

• 1 head butter lettuce
• Siracha
• sesame seeds
• spicy mayo
• egg omelet
• grated carrot
• grated cucumbers
• scallions
• cilantro
• kimchi
• purple cabbage
• limes
• cooked rice

Directions

In a large bowl or 9×13 inch baking pan add in the thinly sliced ribeye, garlic, ginger, scallions, apples, soy sauce, rice wine vinegar, honey, brown sugar, sesame oil and gochujang. Whisk it all together so it’s combined and then add in the thinly sliced beef. Cover and refrigerate for about 1 hour or overnight.

Grab a bunch of fun little bowls and fill them with all your favorite toppings, and separate all the lettuce leaves onto a plate.

Heat a grill pan over medium high heat, grill the beef until there’s a nice char on both sides. About 2-3 minutes on each side. Place on a serving plate and set on the table. Gather around the table, assemble the wraps and enjoy!