Not sure of the correct pronunciation or spelling of this barbecued Korean beef dish, but I know  for sure that this is a delicious recipe to make on the grill at any outdoor summertime event.  Serve on a bun stuffed with Korean Cukes and sriracha for extra layers of contasting sweet-sour-spicy-salty flavor.

  • 1 medium onion, finely chopped (about 1 cup)062713-summer-invites-6-400
  • 1 bulb of garlic, minced (about 1/4 cup)
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 cup pineapple juice or apple juice
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon black pepper
  • 3 lbs. boneless flanken


1. In a medium-sized bowl mix together the onion, garlic, soy sauce,  sugar, juice, sesame oil, black pepper.

2. Place meat in shallow pan or in a large Ziploc bag, pouring the marinade over the meat.  Seal and refrigerate for 4 hours – overnight.

3. Grill the meat to your preferred doneness but about 3-5 minutes can be a guide.

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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack