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Grilled beef with Bulgogi sauce in Big Green Egg. Learn step by step how to cook it.

06 Jun 2018

Grilled beef with Bulgogi sauce in Big Green Egg
Grilled beef with Bulgogi sauce in Big Green Egg
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As the owner of a Big Green Egg, you’ll know just how versatile they are, and how they make cooking anything outdoors a breeze. Here’s a delicious recipe for grilled beef with bulgogi sauce that you can easily make on your Big Green Egg. Another great dish to add to your repertoire!
This recipe makes a good sized serving, enough for four people. You’ll need to set aside 3 hours for marinating, but other than that it’s pretty quick and easy.

What you’ll need…

4 ribeye steaks, 125g steaks are a good size for this dish

Marinade and sauce ingredients:

½ Asian pear
3 cloves of garlic
2 shallots
2 tbsp lemon juice
4 tbsp soy sauce
4 tbsp sugar
1 tbsp sunflower oil
2 tbsp sesame oil
2 tsp coarse ground black pepper
1 tbsp cornflour (if needed)

Ingredients for serving:

lettuce leaves
boiled rice
spring onions

How to make it…

Adding the flavour with a tasty marinade and sauce.

The great thing about this dish is that you can make most of it well in advance. First you need to make your marinade and sauce. It’s so simple because the marinade and the sauce are the same! Simply mix together the sesame oil, lemon juice, soy sauce and the sugar and pepper. Put equal measures of this into two bowls. Next, cut the pear into chunks, slice one shallot and chop one clove of garlic. Stir these ingredients into one of the bowls and add the meat, making sure it is well covered. Cover with cling wrap and put in the fridge for about 3 hours. Cover the other dish and leave that one at room temperature. Chop the remaining garlic and shallot and take out to the Egg with you.

Getting the Big Green Egg ready for action

Making sure you’ve got your cast iron grid in place, light your charcoal and get the temperature up to 200C. Using your Cast Iron Sauce Pot at the side of the grid, heat up the sunflower oil. Remove your steaks from the marinade and give them a light wipe, don’t discard the leftover marinade. Put your steaks on the grid for around 30 minutes, rotating halfway through to create those luscious grill lines. After 30 minutes turn them over and repeat the process on the other side. Remember to shut the Egg lid between turns. 

Now remove the steaks from the Big Green Egg and put them to one side, covering in tin foil. Add the garlic and shallot to the pan now and fry for a couple of minutes. Now add the leftover marinade, and your dish of sauce to the pan and allow to boil, then simmer for two minutes. While this is simmering, you can slice the steak. 

Now check the thickness of your sauce. If it appears a little watery then add a little cornflour mixed with water to thicken it and simmer for a further 2 minutes. 

Finally, prepare your dish

The final step is to add boiled rice and a slice of steak onto a large lettuce leaf. Pour over some sauce, add a sprinkling of chopped spring onions and wrap it all up into a little parcel. These little bundles of delight are easy to eat so they’re great for parties, and they taste divine! 

Discover more information and more great recipes

To learn more about the Big Green Egg and to find more inspiring recipes, visit the Foodsaver website.

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7000 3663