About the Recipe
For the marinade:
1/2 cup soy sauce
1/4 cup sugar or honey
1/4 cup rice wine
2 tablespoons sesame oil
4 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon gochujang (Korean red pepper paste)
1/2 teaspoon black pepper
For the BBQ:
1 1/2 pounds thinly sliced beef (ribeye, sirloin, or flank steak)
2 cups chopped kimchi, drained
1 tablespoon vegetable oil
Lettuce leaves, for wrapping
Cooked white rice, for serving
Ssamjang (Korean dipping sauce), for serving
In a large bowl, whisk together the marinade ingredients. Add the thinly sliced beef and toss to coat. Marinate for at least 2 hours, or preferably overnight, in the refrigerator.
Preheat a grill or grill pan to medium-high heat. Lightly brush the grates or pan with vegetable oil.
Remove the marinated beef from the refrigerator and let it come to room temperature for 15 minutes.
Grill the marinated beef for 1-2 minutes per side, or until cooked to your desired level of doneness. Transfer the cooked beef to a serving platter.
Serve the Kimchi Korean BBQ with chopped kimchi, lettuce leaves, cooked white rice, and ssamjang. Guests can create their own lettuce wraps with the grilled meat, kimchi, rice, and ssamjang for a delicious and interactive meal. Enjoy!