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Korean bulgogi

4 persons | Shichirin, Beef | Meat | Main dish

Prep time
8 HR
Cook time
30 MIN
Total time
8,5 HR

Prep time

  • Thinly slice the ribeye. Then grate the pear, garlic and ginger. In a medium bowl, mix the meat with the pear, soy sauce, brown sugar, sesame oil, garlic, ginger and Gochujang. Let the meat marinate in the fridge for at least 2 hours and preferably overnight.
  • Once the meat is marinated, light a medium amount of Binchotan, fully open the sliders of the Shichirin and allow it to reach temperature. When the Shichirin is up to temperature place the Yakitori bars.


  • Skewer the meat on the BBQ skewers and grill for a few minutes per side until cooked through.
  • Top the bulgogi (ribeye) with the toasted sesame seeds and serve with rice, lettuce and some chopped spring onion.





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  • 500 gr Rib eye
  • 1 small pear
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp sesame oil
  • 3 garlic cloves
  • 1 inch ginger
  • 1 tbsp Gochujang (Korean red pepper paste)
  • 2 tbsp vegetable oil
  • 1 tsp toasted sesame seeds


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