Korean BBQ Beef from Yard House features tender, marinated slices of beef grilled to perfection, glazed with a savory-sweet Korean barbecue sauce, and garnished with fresh sesame seeds and green onions, offering a flavorful and succulent dining experience.
Equipments
- Grill or grill pan
- Mixing bowls
- Tongs
- Knife
- Cutting board
- Whisk
- Serving platter
- Measuring spoons
- Measuring cups
- Brush (for glazing sauce)
Ingredients
- 1 lb (450g) beef ribeye or sirloin, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons mirin (or rice wine)
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped (plus more for garnish)
- 1 tablespoon honey
- 1 tablespoon gochujang (Korean chili paste)
- 1/2 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
- 1 small onion, thinly sliced
Choosing ribeye or sirloin ensures your Korean BBQ Beef from Yard House achieves the tender, juicy texture essential for authentic flavor. The marinade's balance relies heavily on ingredients like soy sauce, brown sugar, mirin, and gochujang, which combine savory, sweet, and spicy notes for a rich, complex taste. Using fresh garlic and ginger enhances the depth of flavor, while sesame oil and toasted sesame seeds add a nutty aroma. Thinly slicing the beef and onions allows for quick, even cooking on a hot grill or grill pan, preserving tenderness. Mastering these ingredient details is key to recreating the irresistible Korean BBQ Beef from Yard House copycat menu at home.
Instructions
- Thinly slice the beef ribeye or sirloin.
- In a mixing bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, chopped green onions, honey, gochujang, and black pepper to create the marinade.
- Add sliced beef and thinly sliced onion to the marinade, tossing to coat evenly.
- Cover and refrigerate for at least 1 hour (preferably 4 hours or overnight).
- Preheat grill or grill pan to medium-high heat.
- Lightly oil the grill grates (if necessary).
- Remove beef from marinade, letting excess marinade drip off.
- Grill beef slices in batches, 1–2 minutes per side, until nicely caramelized and cooked through.
- Optional: Brush with extra marinade as beef cooks.
- Transfer grilled beef to serving platter.
- Garnish with reserved green onions and toasted sesame seeds.
- Serve immediately.
Substitution
This Korean BBQ Beef from Yard House copycat recipe uses thinly sliced ribeye or sirloin marinated in a blend of soy sauce, brown sugar, mirin, sesame oil, and gochujang for authentic flavor. You can substitute mirin with dry sherry or a mix of white wine and sugar if it's unavailable. If you don't have gochujang, a combination of chili paste and a bit of miso can mimic the spicy-sweet taste. Use a grill pan if you don't have access to an outdoor grill, ensuring the beef achieves a nice sear. When glazing with sauce, brush the meat evenly to lock in flavors and enhance the dish's shine.
Tips
Ensure your grill or grill pan is preheated to medium-high heat to achieve the perfect caramelization on the beef slices. Avoid overcrowding the grill as this can cause the meat to steam rather than sear, diminishing its texture and flavor. When applying the marinade, let excess liquid drip off to prevent flare-ups and uneven cooking on the grill. Remember to marinate your beef for at least 1 hour, but longer times like 4 hours or overnight enhance tenderness and infuse richer flavors.
Nutritions
Korean BBQ Beef from Yard House is rich in protein, primarily sourced from the 1 lb of thinly sliced ribeye or sirloin beef, which supports muscle repair and growth. The marinade ingredients such as soy sauce, mirin, and sesame oil contribute sodium, healthy fats, and antioxidants, while garlic and ginger provide anti-inflammatory and immune-boosting compounds. The addition of gochujang chili paste enhances metabolism through capsaicin content and adds a modest amount of vitamins. Your meal also benefits from fiber and micronutrients derived from green onions and onion slices, rounding out a nutrient-dense dining option.
Storage
Store any leftover Korean BBQ beef in an airtight container to maintain its flavor and prevent moisture loss. Refrigerate within two hours of cooking and consume within 3-4 days for optimal freshness and safety. To reheat, use a grill pan or microwave on medium power while covering the beef to preserve juiciness and texture.
Variation or Alternatives
You can substitute ribeye or sirloin with thinly sliced flank steak or skirt steak for a leaner option that still grills well. If mirin is unavailable, try using a combination of dry sherry and a pinch of sugar to mimic its sweetness. Adjust the spiciness by reducing or omitting gochujang, or add sliced fresh chilies for a sharper heat. For a smoky flavor twist, consider finishing the beef under a broiler or using a charcoal grill instead of a grill pan.
Allergies
Korean BBQ Beef contains soy sauce and sesame oil, two common allergens that may cause reactions in individuals allergic to soy or sesame seeds. The recipe also includes garlic, ginger, and gochujang, which can sometimes trigger sensitivities or intolerances in certain people. You should inform the server about any allergies to avoid potential allergic reactions when ordering this dish.
Why this recipe?
Yard House's Korean BBQ Beef menu is celebrated for its tender, marinated beef that balances sweet, savory, and spicy flavors, offering an authentic Korean dining experience. The dish features a rich soy-garlic marinade infused with sesame oil, ginger, and hints of brown sugar, creating a complex taste profile that appeals to diverse palates. Grilled to perfection, the beef is accompanied by fresh vegetables and optional dipping sauces, enhancing both texture and flavor. Trying to make the copycat recipe allows you to recreate this signature dish at home, tailoring the seasoning to your preference while enjoying a restaurant-quality meal.