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Korean BBQ Recipe

This Korean BBQ recipe is a flavor explosion! Marinated New York strip steak grilled to perfection, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1.5 pounds lean steak (frozen, New York Strips)
  • 1/3 cup soy sauce
  • 2.5 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 bunch chopped green onions use both whites and greens
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Sriracha or gochujang Korean chile paste
  • 1 tablespoon toasted sesame seeds for garnish

Equipment

  • Mixing Bowl
  • Whisk
  • Grill or grill pan
  • Meat thermometer
  • Knife and cutting board

Method
 

Instructions:
  1. Step 1: Prepare the Steak - Thaw the frozen New York strip steaks in the refrigerator for a few hours or until fully defrosted. Pat them dry with paper towels.
  2. Step 2: Make the Marinade - In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onions, ground black pepper, and Sriracha. Whisk until smooth.
  3. Step 3: Marinate the Steak - Place the steak in a resealable bag or dish. Pour the marinade over the steak, seal, and refrigerate for at least 1 hour or up to overnight.
  4. Step 4: Preheat the Grill - Preheat your grill or grill pan over medium-high heat.
  5. Step 5: Grill the Steak - Remove the steak from the marinade, let excess drip off, and grill for about 4-5 minutes on each side for medium-rare.
  6. Step 6: Rest and Slice - Let the steak rest for 5-10 minutes, then slice against the grain into thin strips.
  7. Step 7: Serve and Garnish - Transfer sliced steak to a platter, drizzle with remaining marinade, sprinkle with sesame seeds, and serve with sides.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Freeze cooled steak in a freezer-safe bag for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.