Rind - January 13, 2026

Bulgogi – Korean fire meat

Recipe Facts

Difficulty level:
easy ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill for indirect grilling, stainless steel tray or Dutch oven with rack

Ingredients:

• approx. 1.2 kg short ribs
• 6 tbsp toasted sesame oil
• approx. 400 ml soy sauce
• 1 bunch of spring onions
• 6 cloves of garlic
• 2 tbsp sesame seeds
• 1 tbsp brown sugar
(alternatively, 1 tbsp honey)
• 1 chili if needed
• 1 pinch of salt

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This and other recipes can be found in FIRE&FOOD 01/23!

preparation

Bulgogi is a well-known Korean meat dish, literally translated as "fire meat." This isn't due to its spiciness, but rather because it's traditionally grilled over an open fire or glowing hot charcoal. The classic version uses tender cuts of beef like ribeye, roast beef, or filet mignon, but the GlutsBrothers opt for juicy short ribs as their base.

➊ Trim the firm, coarse fat from the top of the short ribs using a fine, sharp knife. Always leave some of the fat on the short ribs and only remove the surface layer.

➋ To remove the silverskin on the underside of the bone, use the handle of a spoon or fork and slide it between the bone and the silverskin. The skin can then be easily removed to the side with your hands.

➌ Place the meat in a suitable roasting pan or dish, add the prepared bulgogi sauce, cover, and marinate in the refrigerator for approximately 24 hours. If you have a vacuum sealer, you can use it to further intensify the flavor of the meat.

➍ Vigorously whisk together sesame oil, soy sauce, and sugar or honey until a smooth liquid forms. Finely chop the spring onions and garlic cloves and add them along with the sesame seeds and salt. Mix well again using a spoon or whisk. Be careful with the salt and taste beforehand, as the soy sauce can be quite salty depending on the brand. For those who prefer a bit more spice and heat, add finely chopped chili to the prepared bulgogi sauce.

Remove the meat from the refrigerator about 1 hour before placing it on the grill. Prepare the grill for indirect grilling and preheat it to 100°C (212°F). Grill the short ribs indirectly for 3 hours. Then transfer them to a stainless steel pan or a Dutch oven with a rack to steam for another 3 hours along with the remaining bulgogi sauce. The short ribs should now be bone-soft, so the bones can be easily removed.

➏ We recommend serving glass noodles or rice with carrots and egg custard as a side dish. The remaining sauce can, of course, also be used for the side dishes. A robust Cabernet Sauvignon or Syrah complements the wonderful flavor without overpowering it.

Enjoy your meal, or in Korean: “Mani Dusseijo”, which means: “Please take a lot!”

Recipe from the GlutsBrothers

Tobias Vogt and Thomas Schermer are enthusiastic grilling and BBQ specialists who have been running GlutsBrothers, a grilling and gourmet concept store in Rosenheim, Bavaria, since 2015. For them, enjoyment is paramount and the driving force and motivation to constantly try out new dishes and variations. High-quality ingredients combined with easy preparation for moments of pure enjoyment are the focus of their workshops. www.glutsbrothers.de

Recipe from FIRE&FOOD issue 1/2023