Recipe courtesy of Gourmet Magazine

Korean Beef Barbecue

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  • Level: Easy
  • Yield: 60 servings
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1/2 cup soy sauce

1/4 cup rice vinegar (not seasoned)

1/3 cup chopped scallion

1/4 cup 2 tablespoons sugar

2 tablespoons minced garlic

2 tablespoons minced peeled fresh ginger

1 tablespoon Asian sesame oil

1 1/2 teaspoon Asian chili sauce

1 3/4 pound skirt steak

2 small red apples such as Gala

1 firm-ripe mango, peeled and pitted

2 tablespoons fresh lime juice

1 teaspoon Asian chili sauce, or to taste

60 (3 to 4- inch) long Bibb lettuce leaves

Toasted sesame seeds


  1. Marinade: Stir together marinade ingredients and reserve one fourth of marinade for sauce. Marinate steak, then broil: Put steak and remaining three fourths of marinade in a glass dish, turning steak to coat, and marinate at room temperature, turning once, 30 minutes. While steak is marinating, cut apples and mango into 1 by 1/4 -inch sticks. Toss together with juice and chili sauce and season with salt. Preheat broiler. Broil steak on rack of a broiler pan 2 to 3 inches from heat until slightly charred, 2 to 3 minutes on each side for medium meat. Let steak stand 5 minutes. Cut crosswise into 1/4 -inch thick slices, then halve slices crosswise. Toss beef in reserved marinade with salt and pepper to taste and divide among lettuce leaves. Top with fruit and sesame seeds.;