This recipe recreates the magic of Korean BBQ with marinated beef grilled over an open flame. The beef is caramelised to perfection while the flames dance, creating smoky, juicy bites that pair perfectly with savory sides.

🥩 Ingredients:

For the Marinade:
    •    500g beef short ribs or ribeye (sliced into 1/4-inch thick pieces)
    •    1/4 cup soy sauce
    •    2 tbsp sesame oil
    •    1 tbsp rice vinegar
    •    1 tbsp honey (or brown sugar)
    •    1 tbsp mirin (optional)
    •    1 Asian pear or apple (grated)
    •    3 cloves garlic (minced)
    •    1 tsp fresh ginger (grated)
    •    2 stalks green onions (chopped)
    •    1 tsp toasted sesame seeds
    •    Black pepper to taste

For the Grill Setup:
    •    Charcoal or tabletop grill
    •    Metal mesh grill grate
    •    Tongs
    •    Fire-safe banchan sides (e.g., kimchi, pickled radish, japchae, mushrooms, corn cheese)

🔥 Instructions:
    1. Marinate the Beef:
    •    In a large bowl, mix all marinade ingredients until well combined.
    •    Add sliced beef and massage the marinade into the meat.
    •    Cover and refrigerate for at least 2 hours (overnight for best flavor).
    2.   Prepare the Grill:
    •    Preheat your charcoal grill until red hot or set your gas grill to medium-high.
    •    Place the metal grate over the flame.
    •    Arrange small dishes of sides around the grill (as seen in the image - cheese corn, noodles, mushrooms).
    3.    Grill the Beef:
    •    Using tongs, place marinated beef slices onto the hot grill.
    •    Let flames lightly kiss the beef for that smoky char.
    •    Cook 1–2 minutes per side until caramelised and slightly charred.
    •    Flip and repeat. Be careful—flare-ups may occur due to the marinade sugars and fats.
    4.  Serve:
    •    Serve immediately off the grill with lettuce wraps, ssamjang (Korean dipping sauce), and steamed rice.
    •    Pair with grilled vegetables or kimchi for a full Korean BBQ experience.