Korean BBQ – sirloin steak á la Mark Bittman – modified slightly for the Big Green Egg

Several weeks ago my law partner Brad Searson told me about a wonderful recipe by Mark Bittman, author of great cook books, including How to Cook Everything, and writer for, among others, the New York Times, for Korean BBQ.  Almost immediately I told Karen I wanted to try it, but it was not until a few Sundays ago that “the stars aligned.”  The amazing things about this is that everyone ate it, and that the only one who did not love it was my carnivore, Olivia.

I modified the recipe slightly to use on the Egg and to fit with what I got from Ingle’s.


  • 1 1/2 bunch scallions – roughly chopped (1/2 chopped sweet onion will work as a substitute)
  • 12 large garlic cloves – peeled and roughly chopped
  • 1 TBSP + 1 TSP honey
  • 3/4 TSP black pepper
  • 3/4 cup soy sauce
  • 1 TBSP + 1 TSP sesame oil
  • 3 lbs. sirloin steak – thinly sliced


  1. Combine all of the ingredients except the steak in a blender and puree.  If necessary, add water to make the mixture smooth.  (I did not have to add any water.)
  2. Marinate the steak in this mixture for 1-1 1/2 hours.
  3. Heat the BGE to 600-800 degrees.
  4. Cook the steak until done.  (With thinly sliced sirloin, it will not take long at all.)

As I said above, this recipe was a hit, but we will not talk about my effort at kimchi.


One Response to “Korean BBQ – sirloin steak á la Mark Bittman – modified slightly for the Big Green Egg”

  1. […] was my third attempt at making Korean BBQ.  The first time was a tremedndous hit, and the second effort was a failure. What I think I have […]

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