The Kitchen
Recipe courtesy of Sunny Anderson

Sunny's Sweet and Spicy Korean BBQ

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  • Level: Easy
  • Total: 5 hr 20 min (includes freezing and marinating times)
  • Active: 20 min
  • Yield: 4 to 6 servings
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Beef and Marinade:

Lettuce Wraps:

Sesame Soy Dipping Sauce:


  1. For the beef and marinade: Slice the partially frozen tenderloin as thin as possible using an extremely sharp knife; aim for 1/4-inch thickness.
  2. In a food processor, combine the soy sauce, brown sugar, vegetable oil, red chile flakes, garlic, apples, ginger, onions and few grinds of black pepper. Cut 4 of the scallions into quarters and add to the food processor. Blend until smooth. Pour into a large resealable plastic bag. Add the sliced beef, and then squeeze out as much air as possible. Let marinate at room temperature for 1 hour.
  3. Preheat a grill, grill pan or electric tabletop grill to medium-high heat. Remove the beef slices from the bag, shaking off any excess marinade. Cut the remaining scallions into 4-inch pieces.
  4. When you are ready to eat, place the scallions on the grill, add the beef slices and cook the beef for 1 minute per side and the scallions until slightly charred. Remove to a platter.
  5. For the lettuce wraps: Fill a lettuce leaf with some of the meat, carrots, sprouts, radishes, kimchi and grilled scallions. Serve with the hot sauce and Sesame Soy Dipping Sauce.

Sesame Soy Dipping Sauce:

  1. Whisk together the soy sauce, rice vinegar, sesame oil and sesame seeds in a small bowl.

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