This recipe is a Western twist on the classic Korean BBQ. Traditionally, Korean grilled beef requires thinly slicing a cut of beef, marinading it in a Korean marinade (which uses pear, gochujang, sesame oil, and other ingredients) and frying the beef slices in a cast iron pan. In this recipe, I change up some of the traditional ingredients to ones that are more readily available in American kitchens. I also cook the beef on the grill instead of a pan (although this recipe can still be cooked on the pan if you choose). These adjustments to the traditional dish create a Korean-inspired Western grilled dish perfect for summer BBQs.
- Beef: This recipe uses Angus London broil but you can substitute it with any steak (Rib Eye Steak, Chuck Eye Steak, Flat Iron Steak, and Tenderloin Steak will all work well). Unlike traditionally, this recipe will not slice the meat but grilling the beef as a whole piece.
- Spices and Seasonings: Soy sauce, brown sugar, garlic, black pepper, and vegetable oil are the ingredients we will be using to create the marinade mixture. If you have toasted sesame oil and gochujang in your cabinet you can include them in your marinade for a more Korean flavor profile.
- Marinade: Combine all spices, seasonings, and oil in a bowl. In a Ziplock bag or medium-sized bowl, place beef and pour marinade. Turn the beef in the mixture to cover all sides of the beef in the marinade. Allow to sit for a minimum of 2 hours or overnight.
- Grilling: Preheat the grill to medium heat. Place the beef on the grill and cover. Cooking time will vary depending on beef cut and preference. My London Broil grilled for 15 minutes (flipped halfway through) and was cooked to medium rare. Rib eye will take under 10 minutes, T-bone will take around 10 minutes, and sirloins and tenderloins will take 15 minutes. Make sure to check the cooking time and internal temperature that applies to you depending on the cut of beef you use.
We enjoyed this dish with plain white rice and a side of leafy greens but this grilled beef also goes well with variations of potatoes (mashed, baked, or fried; also goes well with a simple side of French fries. If there is leftover beef the following day, slice the beef into strips and incorporate into a fried-rice or pan fried noodle dish.
Korean Grilled London Broil Recipe
- 2 lbs angus london broil or any beef cut of choice
- 1/2 cup soy sauce
- 2 tbsp brown sugar
- 5 cloves garlic minced
- 2 tbsp ground black pepper
- 2 tbsp vegetable oil
- In a medium bowl, combine all ingredients (soy sauce, brown sugar, garlic, ground black pepper, and vegetable oil) except for the beef.
- Place beef into the bowl and evenly coat in the mixture. Cover in wrap and place in the fridge to marinade for a minimum of 2 hours or overnight.
- Preheat the grill to medium. Place marinaded beef on the grill and cook for 15 minutes, flipping halfway through, or until the internal temperature reaches 135F*.
- Serve immediately or while still warm.