Korean-Style Yakiniku Beef
A Japanese-inspired dish featuring marinated beef grilled to perfection, served with a side of earthy flavors.
Ingredients
- ●500g Beef (Thin Sliced) Ribeye or Sirloin work well
- ●2 tbsp Soy SauceUse a high-quality, low-sodium soy sauce
- ●2 tbsp GochujangKorean chili paste
- ●1 tsp Brown SugarHelps balance the flavors
- ●2 cloves GingerMinced
- ●2 cloves GarlicMinced
- ●1 tsp Korean Chili FlakesOptional, for some heat
- ●1 bunch Green OnionsSliced, for garnish
- ●200g Earthly MushroomSliced, for serving
Instructions
- 1
In a large bowl, whisk together soy sauce, gochujang, brown sugar, ginger, garlic, and chili flakes (if using).
- 2
Add the sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- 3
Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.
- 4
Grill the beef for 3-4 minutes per side, or until cooked to your desired level of doneness.
- 5
Transfer the beef to a cutting board and let it rest for 5 minutes before slicing thinly.
- 6
Meanwhile, grill the sliced mushrooms for 2-3 minutes per side, or until tender and slightly charred.
- 7
To serve, place a portion of the grilled beef on a plate, top with a spoonful of mushrooms, and garnish with sliced green onions.
- 8
Serve immediately and enjoy!