Korea is another great BBQ destination and to showcase the flavours we've created a very special marinade.

Inspired by the quintessential Korean BBQ dish Bulgogi it's a delcious salty-sweet blend of soy sauce, sugar, sesame oil, garlic and ginger - perfect for sorts of meat but especially beef.

For the beef, we've used Bavette, also known as flank steak - a long thin cut which is perfect for grilling directly on hot grates.

Once cooked, be sure to cut it across the grain for a wonderfully tender piece of meat.

Korean BBQ Steak


  • Bavette Steak (approx 1KG)
  • White granulated Sugar, 3 tbsp
  • Soy sauce, 6 tbsp
  • Vegetable oil, 2 tbsp
  • Toasted sesame oil, 2 tbsp
  • Garlic cloves, 3 - minced
  • Shallot, 1 - minced
  • Grates, peeled fresh ginger, 1 tbsp
  • Salt, pinch
  • Pepper, pinch


  • Toasted sesame seeds, pinch
  • Finely sliced spring onion, small handfull


You can create this dish using any Weber BBQ; charcoal or gas.

We've used the following:

  • Weber Genesis E-330
  • Tongs
  • Large Drip Trays (6416)


  • In a bowl, combine sugar, soy sauce, oil, garlic, shallot and ginger.
  • Stir to combine.
  • In a large shallow dish add your beef steaks and then pour over the marinade.
  • Ensure even coating on the beef and leave to rest at room temperature for 15-20 minutes.


  • Set up your Weber BBQ for direct grilling at a very high heat - It should be scorching hot!
  • Add the beef and cook to your liking.
  • Be careful not to overcook - don't worry if the steaks stick to the cooking grates as the sugar content in the marinade may cause this to occur.
  • We recommend using a digital thermometer probe to find out the core temperature of the meat - 45 - 50 celcius for rare, 55 to 60 for medium-rare, 60 to 65 for medium.


  • Slice against the grain for optimal tenderness.
  • Sprinkle toasted sesame seeds and finely sliced spring onions over for steak and serve with a light, fresh asian beer.

View more Weber BBQ Recipes from WOWBBQ