Korean barbecue beef with grilled spring onions

Nici Wickes nails Korean barbecue beef in this tasty recipe. Try barbecuing cheaper cuts of beef such as flat iron or rump. When cooked right, they’re juicy with just the right amount of chewiness

By Nici Wickes
  • 20 mins cooking
  • 30 mins marinating
  • Serves 2
  • Print


  • 3 tablespoon caster sugar
  • 6 tablespoon dark soy sauce
  • 2 tablespoon vegetable oil, plus extra for grilling
  • 2 tablespoon sesame oil
  • squeeze of lemon juice
  • 1 tablespoon fresh ginger, grated
  • 3 garlic cloves, grated
  • 500 gram flat iron or rump steak
  • 6-8 spring onions
  • toasted sesame seeds, bread rolls, green salad, to serve


  • 1
    In a large bowl, stir together the sugar, soy sauce, oils, lemon juice, ginger and garlic. Stir until the sugar is dissolved. Massage the marinade into the steak and leave at room temperature for at least 30 minutes or refrigerate overnight.
  • 2
    Cook the steak on a grill heated to medium. Baste with the leftover marinade as it cooks. Cook to medium-rare – it will feel like your thumb flesh when you lightly touch your thumb and index finger together. Rest the steak for 15 minutes while you cook the spring onions.
  • 3
    Brush the spring onions with oil, then grill until soft and even charred in places.
  • 4
    Cut the steak into thin slices across the grain, and serve with spring onions and sprinkles of sesame seeds. Add bread buns and a green salad to complete your easy meal!


Serves 2-4. Resealable bags are great for marinating meat in as the marinade makes good contact with the meat.

read more from