“Korean BBQ Beef Bowls”


Summer weather is here with the Memorial Day weekend this year..

I don’t think we’ve had such a beautiful holiday weekend for years. Warm, sunny and just plain perfect here in the northeast..

Now of course with this incredible weather for the holiday comes all the many parties and barbecues in celebration of the United States and the many men & women who have served or fallen in service to this great Nation of ours..

So beyond the normal good ole American bbq dishes you might serve such as hamburgers, hot dogs, barbecue chicken, wings and salads why not try something new and different..

Korean BBQ Beef Bowls” with “Pickled Veggies, Rice Noodles and Kimchi


Now don’t worry, even if it’s to late for this weekend, you’ll have plenty of time between now and the Labor Day holiday weekend to try this one out for your friends and family..

A little prep work with the veggies the night before and you can have this dish done in just a few minutes and ready to serve..

Goes good as a meal with everything in a bowl or just make a huge amount of the beef, seasoned and skewered on sticks to serve as an appetizer or snack next to the buffalo chicken wings and cocktail franks at the next summer bash you have..

Trust me, the flavors of the sauce and the tender beef seared on the grill is most assuredly “Definitely Delish

"Korean BBQ Beef Bowls"



3 tablespoons Scallions, sliced

2 tablespoons Toasted Sesame Oil

2 tablespoons Toasted Sesame Seeds

1/4 cup Dark Brown Sugar

1/4 cup Rice Wine Vinegar

2 tablespoons Japanese Soy Sauce

1/4 teaspoon fresh Ginger, finely grated

2 teaspoons Garlic, minced

2 teaspoons Chili-Garlic sauce

1 tablespoon Water

1 1/2 teaspoons Cornstarch

Sea Salt and Ground Pepper, to taste

12-16 ounces lean Sirloin (or Filet Mignon), sliced


1 package Thin Rice Noodles

Pickled Matchstick Vegetables (see below)

Kimchi (1/2 cup per bowl – use a store bought brand)

Fresh cilantro or Thai basil for garnish, chopped

Toasted sesame seeds for garnish



To Make Sauce:

1. Simmer brown sugar, vinegar, ginger, garlic, chili-garlic sauce and sesame oil in a small saucepan over medium high heat for 3-4 minutes..

2. Combine water and cornstarch and whisk it into the sauce; return to a high simmer and cook for 1 minute more, then remove from heat and set aside..

Remaining Directions:


1. Toast sesame seeds in a 325 degree oven for 10-15 minutes (being careful not to burn), remove and set aside till ready to use..

2. Turn on grill and/or pre-heat grill pan; then slice beef into strips about 1/4 to 1/2 of an inch thick and several inches long..

3. Pat dry and season with a tiny bit of sea salt and pepper; also begin to cook rice noodles according to package directions at this time..

4. Brush grill top with oil and arrange slices of beef and cook for about 2 minutes per side (or a little less if you prefer it to be rarer) - once done toss cooked beef in a bowl with 3-4 tablespoons of the prepared sauce, tossing to coat..


5. Arrange in a bowl, first noodles (or rice) and the pickled vegetables, then some Kimchi and the sauce coated beef then garnish with chopped cilantro or Thai basil and toasted sesame seeds..

6. Serve with cooked rice noodles tossed with toasted sesame oil, toasted sesame seeds and sliced scallions (I served mine with pickled matchstick cut vegetables-see Notes for info)


1. Serve left over sauce in small dipping bowls on the side of each serving plate...

2. For a side dish try this one below or serve with fresh stir fry veggies of your choice, mixed with some of the "Beef Bulgolgi" sauce..

"Pickled Matchstick Cut Vegetables" (additional side dish recipe)



1/2 cup Red Cabbage, sliced/shredded

1 1/4 cups Carrots, cut into matchsticks

3/4 cup Yellow Squash, cut into matchsticks

1/2 cup Bean Sprouts

1 teaspoon Soy sauce

1 teaspoon Sesame Oil

1 tablespoon Scallions, sliced

1 tablespoon Brown Sugar

2 tablespoons Rice Wine Vinegar

1 tablespoon Olive Oil

1 tablespoon Lime juice

1-2 teaspoons Chili-Garlic sauce

1/2 teaspoon fresh Ginger, grated (or minced finely)



1. Cut vegetables accordingly and toss together; then in a separate bowl, whisk remaining ingredients together..

2. Toss vegetables with liquid ingredient mix and cover and refrigerate for 1 hour (or overnight) to meld flavors, adjust taste with sea salt, pepper or additional vinegar & oil if necessary..

To Assemble Bowl:

  1. Place some rice noodles and pickled vegetables into bowl, add some cooked beef Bulgogi bbq and kimchi then garnish with sesame seeds & chopped fresh cilantro or Thai basil..


To Serve On Skewers:

  1. Slice & pat dry beef, skewer on prepared sticks, season with salt & pepper and cook according to taste on the grill. Brush with Korean Bulgogi sauce and garnish with toasted sesame seeds and Thai basil & cilantro..