The Story of Korean BBQ + Chef Ji Hye Kim’s Must-Try Recipes

By: Steve Turk

Korean barbecue isn’t just about grilling meat—it’s a celebration of bold flavors, fresh ingredients, and the joy of sharing a meal with others. At the heart of it all is bulgogi, one of Korea’s most iconic dishes, with a history dating back to the 3rd century.

In an ancient text called Sushingi, it was recorded that a clan in the Goguryeo Kingdom (now North Korea and parts of Manchuria) grilled marinated meat over an open fire. Over time, this dish evolved—refined in royal palaces, adapted in homes, and eventually finding its way onto restaurant menus worldwide. Even McDonald's Korea has a “Bulgogi Burger” inspired by its flavors!

I recently had the pleasure of speaking with Chef Ji Hye Kim on The Hospitality Mentor Podcast, where she shared her unique journey from studying political science and economics at the University of Michigan to becoming a celebrated chef and five-time James Beard Award semifinalist. She never imagined herself in a kitchen.

Yet, years later, food became her passion, her career, and her way of connecting with both her Korean heritage and her Michigan community. She even created three easy, traditional Korean BBQ recipes that you can make at home—no special grill required!

From a Food Cart to a Celebrated Restaurant

Chef Ji Hye Kim

Chef Ji Hye’s path to opening Miss Kim, her acclaimed Ann Arbor restaurant, was anything but traditional. She left a stable job in hospital administration, took a 90% pay cut, and started working as a cheesemonger at Zingerman’s Delicatessen.

"I wanted to do something real, hands-on, and beautiful in its simplicity," she told me. "Food is honest. If it’s bad, it’s bad. You can’t hide behind it like you can in insurance or finance."

She later ran a food cart for four years, braving Michigan winters, honing her craft, and eventually partnering with Zingerman’s to open her own restaurant in 2016. Miss Kim became a beacon for Korean cuisine, focusing on seasonal, local ingredients while honoring traditional Korean techniques.

And now, she’s sharing her expertise with you.

Bring Korean BBQ to Your Own Kitchen

Whether you’re craving juicy marinated beef, flavorful soy chicken, or a zesty salad to round out your meal, these recipes will transport you straight to a Korean BBQ feast.

Nubiani – Korean Barbecue Steak

Ingredients

Meat

• 1 lb beef steak, cut into ½-inch thickness (hanger or skirt steak; ribeye if you’re feeling fancy)

• Tempeh option: Use brinery tempeh sliced into ½-inch thickness

• Vegan option: Use firm tofu or vegetables, cut into ½-inch thickness

Marinade

• 3 tbsp soy sauce (54g)

• 1 ½ tbsp sugar (18g)

• 1 tbsp honey, rice syrup, or maple syrup (19g)

• 2 tbsp scallions, finely chopped (28g)

• 1 tbsp garlic, finely minced (16g)

• 1 tbsp sesame seeds (6g)

• Pinch of black pepper (0.5g)

• 1 ½ tbsp sesame oil (20g)

• 2 tbsp pear juice (30g) (or apple juice; substitute with pineapple pieces if needed)

Instructions

1. Score the beef against the grain, ⅓ inches apart.

2. In a bowl, whisk together all marinade ingredients until sugar dissolves.

3. Place the meat and marinade in a gallon-size ziplock bag. Seal and gently massage.

4. Marinate in the fridge for 20-30 minutes.

5. Heat your grill or pan over medium heat. Add 1 tbsp neutral cooking oil if using a pan.

6. Cook the meat for 1-2 minutes per side, until browned and cooked to medium doneness.

7. Garnish with scallions and sesame seeds. Serve with rice, lettuce wraps, ssamjang, and banchan!

Dak Gooi – Korean Soy Chicken

Ingredients

Meat

• 2 lbs boneless chicken (thighs preferred, but breasts work too)

Marinade

• 1 tbsp soju or cooking wine (15g)

• 2 tbsp water (15g)

• 2 tbsp soy sauce (36g)

• 2 tsp sugar (8g)

• 2 tsp honey, rice syrup, or maple syrup (12g)

• 1 tbsp scallions, finely chopped (14g)

• ½ tbsp garlic, finely minced (8g)

• 1 tsp sesame seeds (2g)

• ½ tsp black pepper (1.25g)

• 1 ½ tbsp sesame oil (20g)

Instructions

1. Score the chicken ⅓ inches apart. Place in a ziplock bag.

2. In a bowl, whisk together all marinade ingredients until sugar dissolves.

3. Add the marinade to the ziplock bag with chicken. Seal and massage gently.

4. Marinate for at least 30 minutes (overnight is best!).

5. Heat your grill or pan to medium heat. Add 1 tbsp cooking oil if using a pan.

6. Cook the chicken until golden brown and no longer pink inside.

7. Garnish with scallions and sesame seeds. Serve with Korean BBQ fixings!

🔥 Oven Option: Bake at 425°F for 15-20 minutes for an easy one-pan meal.

Salad Kimchi (상추 겉절이) – A Fresh, Spicy Side

Ingredients

• 1 bunch salad greens (mustard greens & ramps work beautifully!)

• 2 scallions or green onions

• 3-5 mild peppers (bell peppers, poblano, or cucumbers)

Dressing

• 1 ⅓ tbsp soy sauce

• 1 tbsp sugar

• 1 ½ tbsp Korean chili flakes

• ½ tbsp sesame seeds

• 1 tbsp sesame oil

• 1 tbsp vinegar (sherry, rice, or apple vinegar)

Instructions

1. Wash greens, spin dry, and let drain for 10 minutes.

2. Cut scallions into 2-inch slivers and soak in water for 5 minutes, then drain.

3. In a bowl, mix all dressing ingredients.

4. Add greens, scallions, and veggies to the bowl. Gently toss to coat.

5. Serve immediately!

Listen to the full episode of The Hospitality Mentor Podcast