Thinly sliced beef marinated in soy, pear, sesame and garlic, then cooked fast and hard over charcoal. Served in ssam lettuce wraps with kimchi and rice, this Korean beef bulgogi is a straightforward way to bring bright, balanced flavours to the BBQ. The marinade’s sweetness from the pear and sugar cuts through the savoury depth of soy and garlic, while sesame oil adds a subtle nuttiness that works beautifully with the char from direct heat grilling.

This recipe shines because it’s simple and clean, relying on fresh, whole ingredients and a quick cook over hot coals or cast iron. The beef cooks quickly, developing a caramelised crust without losing tenderness, making it perfect for everyday BBQ. The lettuce wraps keep things fresh and light, while kimchi adds an essential punch of acidity and spice. It’s a clear example of how fire and fire-cooking techniques can elevate humble ingredients into something genuinely satisfying without fuss or heavy sauces.

With just a handful of ingredients and straightforward techniques, this bulgogi is approachable but never basic. It’s a great reminder that BBQ isn’t about elaborate setups or long waits—it’s about knowing your ingredients, respecting the heat, and letting simple, seasonal flavours do the work. Whether on the grill or a cast iron pan, this recipe delivers clean, balanced eating that fits perfectly into the everyday rhythm of fire cooking.