Mongolian Grill Recipe
Bulgogi is a traditional Korean BBQ or Mongolian grill recipe which is made of succulent marinated beef which is then grilled and served with a savory sauce. In nice Korean restaurants the beef, along with other savory treats, is usually cooked at your table on gas grills in the center of the table!
At home I love to cook Mongolian beef on my outdoor grill to add some wood smoke flavor to the meat. However, it is great on any grill, even on your indoor grill in your kitchen!
Here is a good Mongolian grill recipe for Bulgogi which includes both the beef as well as the dipping sauce. Traditionally, the sauce is served alongside the BBQ meat as well as some lettuce leaves (red leaf lettuce works nicely). You use the lettuce leaf like a wrapper to make a "burrito" of beef, sauce, rice and other fresh veggies. It is delicious, fresh and fun!
What you will need:
Most of these items for this Mongolian grill recipe can be found at a general supermarket, but a few (like soybean paste, red pepper paste, sake, etc.) may not be available depending on where you shop. They are generally available at most Asian markets.
- 2-1/2 lbs beef, sliced thinly - if you can't have your butcher slice the meat thin for you, one way to help slice meat thinly at home is to put the beef in a freezer just until it starts to harden, but is not fully frozen. When it is firm like this, it is easier to use a sharp knife to slice off very thin slices of meat!
- 2 tbsp soy sauce
- 2 tsp garlic, crushed
- 2 tsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp sake or Hsiao Tsing wine
- Black pepper
- 1/2 fresh kiwi, pureed in a blender
- Red leaf lettuce leaves for wrapping
- 1 tbsp soybean paste
- 2 tsp garlic, crushed
- 2 tsp red pepper sauce (2 cups red pepper paste [hot pepper or chile pepper paste], 1/2 cup water, 1/2 cup vegetable oil and 2 tbsp crushed garlic, saute over medium flame for 20 min, mix in 1 tsp toasted sesame seeds and refrigerate)
- 1 tsp olive oil
- 2 tbsp water
How to make it:
- Trim fat from beef
- Sprinkle sugar over all surfaces of beef and let sit for 10 min. or so.
- Mix together soy, sesame oil, garlic, sake, and black pepper in a bowl and set aside.
- Rub kiwi juice into beef to tenderize.
- Add marinade mixture and toss to coat. Allow to marinate for 10 minutes more.
- Combine sauce ingredients in a bowl and simmer over low heat for 15 to 20 minutes.
- Grill beef on a hot grill briefly until browned. Because the beef is sliced so thin, it should only take a few minutes to cook and start to brown.
Thats it! Serve this Mongolian grill beef with fresh red leaf lettuce, dipping sauce, thinly sliced raw garlic and some spicy fresh Asian peppers to make a ssam. Make a wrap of beef, rice, dipping sauce, and veggies.
Done with the Mongolian grill recipe?
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