Korean Beef Rib Barbecue

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

This is also known as bo ssam, which translates as ‘wrapped’. Traditionally it’s made with slow roast pork shoulder or belly but it’s also done with grilled steak or beef ribs (galbi). Now if you haven’t heard of galbi, they are thinly sliced steaks cut through the ‘dinosaur like’ beef rib bones. In case you didn’t get that, it’s across the ribs instead of in between. You end up with mostly meat and a small bit of bone at the bottom. They don’t need any slow cooking like the uncut ribs and are delicious with this bulgogi marinade. Most butchers will cut them for you, or you can just use rib eye steak instead.

Preparation: 15 Minutes, Plus Overnight Marinating
Cooking: 5 Minutes


  • 8 small rib eye steaks or galbi beef ribs, about 2 cm (¾ inch) thick
  • 1 tablespoon sesame oil

Bulgogi marinade

  • 60 ml (2 fl oz/¼ cup) soy sauce
  • 75 g ( oz/ cup) caster (superfine) sugar
  • 60 ml (2 fl oz/¼ cup) mirin (rice wine)
  • 6 cm ( inch) piece ginger, peeled
  • 6 garlic cloves, peeled
  • 2 tablespoons chopped fresh pineapple
  • 2 teaspoons chilli flakes or gochugaru (Korean chilli powder)
  • tablespoons sesame oil

Chilli sauce

  • 60 g ( oz/¼ cup) gochujang (Korean chilli paste) or sriracha
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons caster (superfine) sugar


To make the marinade, place all of the ingredients in a blender or food processor and process until finely chopped. Put the steak in a resealable plastic bag or a shallow dish and pour the marinade over the steaks. Seal or cover and refrigerate overnight.

To make the chilli sauce, combine all of the ingredients in a small bowl.

Heat a barbecue grill plate or a griller (broiler) to high heat. Remove the steaks from the marinade and pat dry. Drizzle with the sesame oil on both sides to keep from sticking. Cook for about 2 minutes on each side, then brush all over with some of the chilli sauce and cook for another 30 seconds on each side.

Serve with kimchi, cucumber pickle, lettuce and bowls of hot steamed rice. Traditionally, scissors are placed on the table to cut the beef into smaller pieces. Fill a lettuce leaf with some rice, pickles, beef and a drizzle of the chilli sauce.