Bool-Ko-Kee (Korean Barbecue Beef)

  • 1 lb. chuck roast cut paper thin slices
  • 1 tbsp. crushed toasted sesame seed
  • 1 tbsp. sesame oil
  • 3/4 c. soy sauce
  • 2 cloves of garlic, minced
  • Dash of pepper
  • 3 tbsp. sugar
  • 5 green onion tops (white parts) chopped


  1. Put the meat in the freezer for about 30 minutes before slicing. 
  2. Place meat in a large bowl and sprinkle with sugar and press it by hand. 
  3. Let stand for 15 minutes.
  4. Cut meat across the grain in very thin slices.
  5. Add sesame oil, sesame seed, green onion, garlic and pepper in the soy sauce. 
  6. Carefully dip a slice of meat at a time into the soy sauce mixture and drip the soy sauce, then put it into another bowl.
  7. After all the meat has been dipped into the soy sauce mixture, pat them down by hand.

  8. Cover and chill in the refrigerator for at least 4 hours. 
  9. To cook, place meat strips on a rack over charcoal and barbecue until brown on each side. 
  10. Meat should be brown but not crusty. Or if you wish, heat a large frying pan, toss in meat, and cook over high heat until brown, stirring occasionally.