Beef Bulgogi


  • 5 lb rib eye or top sirloin (or any tender prime beef cut), thinly sliced, 1/8 inch) thickness
  • 4 tbsp soy sauce
  • 4 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp red pepper flakes
  • 4 garlic cloves, finely minced
  • 1 tbsp sesame oil
  • 1 small sweet onion, sliced as thin as possible
  • green onion, finely chopped


  1. For the beef, combine soy sauce, honey, sugar, red pepper, garlic and sesame oil in a small bowl. In a shallow baking dish, arrange meat in a single layer with the sliced sweet onions on top of the meat.
  2. Pour the sauce over the top of the meat and allow to marinate for at least 2 hours, preferably overnight.
  3. Preheat a grill on high heat. Place marinated meat on an oiled grill and cook thoroughly, until the edges are crispy. Alternatively, heat 2 tablespoons of olive oil in a skillet set over high heat, until the pan begins to smoke.
  4. Add the meat in small batches moving it around until cooked through on all sides and edges begin to get crispy. Check if it is cooked with the help of your thermopro thermometer.
  5. Continue with remaining beef. On a serving platter sprinkle the cooked beef with the green onions.