Recipe: bulgogi BBQ beef from Korrito

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Saturday, August 6, 2016 - 20:51

Sister and brother Joo Lee and Sukho Lee launched Korrito in June 2013 with the aim to create a vibrant and open community by sharing Korean food through fun and social ways. A favourite regular of the Southbank Centre Food Market, the pair share the recipe for their incredible bulgogi BBQ beef.

bulgogi BBQ beef

  • 500g feather blade beef, thinly sliced

to garnish

  • watercress
  • radish, thinly sliced
  • spring onion
  • sesame seeds
ingredients for the bulgogi marinade
  • ½ Korean pear (can use other pears)
  • ½ medium white onion
  • 2tbs soy sauce
  • 2tbs brown sugar
  • 1tbs sesame oil
  • 1tbs minced garlic
  • 1tsp black pepper
ingredients for the kimchi slaw
  • ½ green cabbage, shredded
  • 2 medium carrots, julienned
  • 3 bunches spring onions, finely chopped
  • ¼ cup gochugaru chili flakes
  • 1tsp minced garlic
  • 1tsp minced ginger
  • 1tbs fish sauce
  • 1tbs brown sugar
  • cup mayo



  1. Combine the Korean pear, white onion, soy sauce, sugar, sesame oil, garlic and black pepper in a blender
  2. Pour the marinade over the beef, ensuring all the meat is covered evenly (if you can, do this the night before and refrigerate until you light the BBQ)
  3. Combine the chili flakes, garlic, ginger, fish sauce and sugar in a large bowl
  4. Fold this mix into the mayo to create the dressing for your slaw
  5. Combine the cabbage, carrot and spring onion with the dressing
  6. Apply a light coating of oil to the BBQ grill then preheat
  7. When the BBQ is hot, grill the beef for about 1 minute per side
  8. Top each lettuce leaf with the Kimchi slaw and beef
  9. Garnish with the watercress, radish, spring onion and sesame seeds.

Tip: Try to devour each entire leaf and its contents in single mouthfuls!




Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market.

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