Bul Kogi (Korean Barbecue)

Bulgogi is Korea’s most famous grill dish, and this version uses beef short ribs for maximum flavor.

The marinade is simple but potent: soy sauce, sugar, sesame oil, crushed garlic, toasted sesame seeds, and a mountain of chopped green onions.

Two hours at room temperature lets all that salty-sweet goodness soak deep into the meat.

Grill over hot coals (or broil if you must) until the edges caramelize and the fat renders down into something smoky and irresistible.

Wrap in lettuce leaves with rice and kimchi for the full Korean BBQ spread.

Kitchen Tips

• Ask your butcher to cut the short ribs flanken-style (thin, across the bone) for faster cooking and more surface area to soak up the marinade.
• Toast the sesame seeds in a dry skillet until golden before crushing. Raw seeds taste flat by comparison.
• The sugar-heavy marinade burns fast, so keep the grill at medium-high and turn frequently.
• For a more traditional bulgogi, use thinly sliced ribeye instead of short ribs.