12:32 PM

Korean Barbecue

"Dinner can’t get any better than this. It’s shockingly easy, quick and delicious." — Laura Hong, Braselton


1 lb. thinly sliced ribeye, chuck, skirt or sirloin steak

½ large onion, sliced

2 tbsp. garlic, minced

2 green onions, sliced

¼ cup soy sauce

2 tbsp. Japanese sweet rice wine/mirin sauce (optional)

3 tbsp. sugar

1 tbsp. sesame oil

1 tsp. sesame seeds

Pinch of black pepper

1 tbsp. vegetable oil


Add the onions, garlic, green onions, soy sauce, mirin sauce, sugar, sesame oil, sesame seeds, and black pepper to a medium bowl. Whisk all the ingredients for 30 seconds until well incorporated. Add the thinly sliced steak into the bowl and gently massage meat with marinade for 2-3 minutes. Cover the bowl and marinate in the refrigerator for at least 30 minutes.

Heat vegetable oil in a large skillet over medium-high heat until oil is hot. Add the meat to the pan and cook in a single layer, tossing occasionally until fully cooked through (about 3-5 minutes). Transfer to a plate and serve with steamed rice.