Korean Beef BBQ and Korean Cucumber Salad


I love cooking Asian food, and I do believe this was my first attempt at Korean inspired cuisine. It was so delicious, and the ENTIRE family not only ate it but LOVED it! I found the beef recipe at recipezaar and the salad recipe is from the June 2007 issue of Cooking Light.
Korean Beef BBQ Ingredients:

  • 1 lb. sirloin, cut into thin strips (1/16 of an inch…or as close as you can get it)
  • 1 TBSP brown sugar
  • 3 TBSP soy sauce
  • 1 TBSP mirin (rice wine)
  • 1 inch piece of ginger, minced
  • 3 garlic cloves, minced
  • 2 tsp. sesame oil, divided
  • Lettuce leaves
  • Jasmine Rice


  1. Place the beef in the freezer for about an hour before you want to use it. This will allow you to cut the meat thinly.
  2. In a ziploc bag, combine the meat through 1 tsp. sesame oil, and marinate in the fridge for an hour.
  3. Heat remaining teaspoon of sesame oil in a nonstick skillet over medium high heat. Remove meat from marinade, discard marinade, and add meat to the skillet and saute until done.
  4. Take a lettuce leaf, add some rice, then add the meat and enjoy!

Korean Cucumber Salad Ingredients:

  • 3 1/2 c. English cucumber, sliced thin
  • 1/4 tsp. salt
  • 2 TBSP green onions
  • 1 TBSP rice wine vinegar
  • 1 tsp. sugar
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. sesame oil


  1. Combine all ingredients and mix. Serve chilled.
  2. Tastes excellent on the side or even add it on top of the Korean Beef BBQ—great flavor addition!

Korean Beef BBQ:


Korean Cucumber Salad:


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