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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.

Ingredients

Preparation

Enjoy!

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

Anna Grigoryev
A simple grilling recipe, inspired by Korean BBQ, is adjusted to satisfy the Western palate and seasoning availability. Deep with flavors of umami, sweetness, and spice, this grilled beef is a must-try during grilling seasons.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinading Time 2 hours
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American, Korean
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*If you’re using another cut of beef, adjust cooking time and internal temperature based on your cut.
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