Article by Gil "hannaone"
© Copyright 2007-2023. All rights reserved.

Image by hannaone: Beef Jumulleok


Jumulleok is a simply prepared short cut steak (any thin cut meat may be used) that is massaged with sesame oil and garlic, then lightly seasoned with salt and pepper before either grilling or frying. The meat can be beef, pork 돼지주물럭 (dwaeji jumulleok), or duck 오리 주물럭 (Ori-jumulleok)

2 pounds short cut steak (four equal portions)
1 Teaspoon salt
1 Teaspoon black pepper
2 Tablespoon toasted sesame oil
1 Tablespoon soy sauce
2 teaspoons minced garlic
2 small green onions (white portion only)

4 cloves garlic
8 medium mushrooms
3 tablespoons Ssamjang
1 bunch red leaf lettuce

Dipping sauce:
2 Tablespoon water
1 Tablespoon soy sauce
2 small green onions (green portion only)
2 Teaspoon rice wine vinegar or distilled white vinegar
1 dash toasted sesame seed

Rinse the meat in cold water to remove any surface blood.
Lightly salt the meat on both sides, then let stand for 5 minutes.
Cut the green from the green onions then fine chop (mince) the white portion. Reserve the green for the dipping sauce.
Mix the sesame oil, soy sauce, minced garlic and onion, and pepper in a bowl large enough to hold the meat.
With a knife tip or fork poke very shallow holes in the meat.
Place the meat in the bowl and firmly massage the oil mixture into the meat.
Remove the meat from the bowl and place on a plate or tray. Let stand at room temperature for fifteen minutes, then either begin cooking or wrap tightly with a plastic cling wrap or place into a ziploc style bag (removing as much air as possible) and refrigerate over night.

Dipping Sauce
Slice the green portion of the spring onion into thin rings.
Mix all dipping sauce ingredient in a small bowl and let stand at room temperature for at least 15 minutes.

Grill (or fry) over high heat until the meat reaches your desired level of "Done". A light char is desirable.
Baste the mushrooms with sesame oil and grill with the meat.
Serve Ssam style with sliced garlic, lettuce, Ssamjang, and dipping sauce.


Coarse Black Pepper

Use fine or coarse ground pepper. Fine ground provides a more even seasoning while coarse ground provides bursts of pepper flavor.

Sesame Oil

Use a roasted or toasted sesame oil, not pressed or expressed.


Fine or coarse mince. Fine gives a more even seasoning, coarse provides flavor bursts.

Dwaeji (Pork)Jumulleok

Thin Sliced

Pork should be thin sliced.


Grilling provides the best flavor. Use charcoal or gas for outdoor grilling, or use a tabletop stove and a grill plate for "at the table" grilling.


As pictured: On a bed of cabbage and onion with cucumber spears, ssamjang, and thin sliced vinagared Korean radish circles

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