Korean Bulgogi Grill Night

Name: Korean Bulgogi Grill Night
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 3.2 lb ribeye steak; 3/8 cup soy sauce; 3/4 whole Asian pear or apple; 2.6 tbsp brown sugar; 5 cloves garlic cloves; 7/8 tbsp ginger; 1 3/4 tbsp sesame oil; 2 bunches green onions; 2 heads butter lettuce; 1.6 cups kimchi; 3/8 cup ssamjang

Marinated beef grilled with scallions and lettuce wraps for ten

Prep: 35 min
Cook: 20 min
Serves 8
Difficulty: medium

Thin-sliced ribeye marinates in soy, pear, garlic, and sesame, then grills hot over charcoal or gas until caramelized at the edges. Serve with lettuce cups, scallions, kimchi, and ssamjang for wrap-your-own platters.

Why crews like it: Grill-night bulgogi feels interactive and special without the rice-bowl repetition. Crews build lettuce wraps, eat with their hands, and the sweet-salty beef disappears faster than you can restock the platter.

460Cal

36gProtein

18gCarbs

28gFat

Ingredients

3.2 lb ribeye steak
3/8 cup soy sauce
3/4 whole Asian pear or apple
2.6 tbsp brown sugar
5 cloves garlic cloves
7/8 tbsp ginger
1 3/4 tbsp sesame oil
2 bunches green onions
2 heads butter lettuce
1.6 cups kimchi
3/8 cup ssamjang

Instructions

Slice and marinate beef: Slice ribeye paper-thin. Mix soy, grated pear, sugar, garlic, ginger, and sesame oil. Toss beef and marinate at least 1 hour.
Prep wrap station: Separate lettuce leaves, grill scallion lengths lightly, and portion kimchi and ssamjang into bowls.
Heat the grill: Preheat grill to high, about 450°F. Vent the kitchen—this will smoke. Target oven/smoker temperature: 450°F.
Grill bulgogi in batches: Grill beef in single layers 1–2 minutes per side until caramelized. Repeat until all beef is cooked. Target oven/smoker temperature: 450°F.
Serve platters: Pile hot beef on platters with grilled scallions. Let crews build lettuce wraps with kimchi and ssamjang.

Tonight's spread

Bulgogi platters with lettuce cups, kimchi, and ssamjang.
Quick cucumber salad with rice vinegar.

Hall tips

A cast iron griddle on the grill gives better char than grates alone.
Offer steamed rice on the side for crew who skip lettuce wraps.
Toasted sesame seeds over finished beef add crunch and look pro.

Meal prep

Freeze beef 30 minutes for easier slicing. Marinate up to 8 hours. Grill in batches over highest heat—crowding steams instead of chars.

Leftovers

Beef becomes bulgogi quesadillas—different format, still works.
Chop into fried rice with kimchi for lunch shift.

Grill or cast iron griddle
Tongs
Mixing bowls
Serving platters
Small bowls