Korean BBQ Beef Gyro with Gochujang Aioli

Name: Korean BBQ Beef Gyro with Gochujang Aioli
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1½ lb (680 g) beef ribeye steak, about 1 inch thick, partially frozen (30–45 minutes), thinly sliced against the grain into ⅛-inch pieces; ¼ cup (60 ml) soy sauce; 3 tbsp (45 ml) sesame oil (toasted); 2 tbsp (30 g) brown sugar, packed; 5 cloves (25 g) garlic cloves, minced, minced; 1 tbsp (15 g) fresh ginger, minced or finely grated; 1 tbsp (15 ml) rice vinegar; ½ tsp (2 g) freshly ground black pepper; ¾ cup (180 ml) mayonnaise; 3 tbsp (50 g) gochujang (Korean red chili paste); 2 cloves (10 g) garlic clove, minced, minced; 1 tbsp (15 ml) fresh lime juice; ½ tsp (7 ml) honey; 1 tsp (5 g) sesame seeds, toasted, toasted; 4 pieces flatbread (pita, naan, or lavash); 1 whole (250 g) cucumber, kirby or English, thinly sliced lengthwise into ribbons or julienned; ½ whole (125 g) red onion, thinly sliced; 3 tbsp (45 ml) rice vinegar (for quick pickle); ½ tsp (3 g) salt; ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional); 3 whole (30 g) scallions (green onions), thinly sliced on the bias (optional); 1 tbsp (15 ml) neutral oil (vegetable, canola, or grapeseed)

From the MyKitchenBank Kitchen

Thinly sliced grilled ribeye marinated in soy, sesame, and Korean aromatics, wrapped in warm flatbread with crispy edges, pickled vegetables, and a creamy gochujang-garlic aioli. The beef gets a charred crust while staying tender inside—all the umami intensity of Korean BBQ in a portable gyro format.

Prep: 25 min
Cook: 20 min
Wait: 2 hr
Total: 2 hr 45 min
Makes: 4 gyros (serves 4)

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Ingredients

4 servings

1½ lb (680 g) beef ribeye steak, about 1 inch thick, partially frozen (30–45 minutes), thinly sliced against the grain into ⅛-inch pieces
For the marinade
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) sesame oil (toasted)
2 tbsp (30 g) brown sugar, packed
5 cloves (25 g) garlic cloves, minced, minced
1 tbsp (15 g) fresh ginger, minced or finely grated
1 tbsp (15 ml) rice vinegar
½ tsp (2 g) freshly ground black pepper
For the gochujang aioli
¾ cup (180 ml) mayonnaise
3 tbsp (50 g) gochujang (Korean red chili paste)
2 cloves (10 g) garlic clove, minced, minced
1 tbsp (15 ml) fresh lime juice
½ tsp (7 ml) honey
1 tsp (5 g) sesame seeds, toasted, toasted
For serving
4 pieces flatbread (pita, naan, or lavash)
1 whole (250 g) cucumber, kirby or English, thinly sliced lengthwise into ribbons or julienned
½ whole (125 g) red onion, thinly sliced
3 tbsp (45 ml) rice vinegar (for quick pickle)
½ tsp (3 g) salt
¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)
3 whole (30 g) scallions (green onions), thinly sliced on the bias (optional)
1 tbsp (15 ml) neutral oil (vegetable, canola, or grapeseed)

Equipment (8)

Sharp knife or meat slicer
Large shallow dish or resealable bag (for marinade)
Paper towels
Medium bowl (for aioli)
Grill or grill pan, 12 inches wide or larger
Tongs
Toaster oven or skillet (for warming flatbread)
Cutting board

Steps

Before you start

Marinate beef at least 2 hours (or up to 8 hours) ahead—plan accordingly.
Have all toppings prepped before you start grilling: vegetables sliced, aioli made, flatbread ready to warm.
Partially freeze the ribeye for 30–45 minutes before slicing so you can cut thin, even pieces without it crumbling.

1
Prepare the marinade
- In a large shallow dish or resealable bag, combine 0.25 cup (60 ml) soy sauce, 3 tbsp (45 ml) sesame oil, 2 tbsp (30 g) packed brown sugar, 5 minced garlic cloves, 1 tbsp (15 g) minced ginger, 1 tbsp (15 ml) rice vinegar, and 0.5 tsp (2 g) freshly ground black pepper.
- Stir until the sugar dissolves completely.
- Taste and adjust seasoning if needed.
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Ready when: Marinade is smooth with no sugar crystals visible
Tip: Don't skip dissolving the sugar—it helps the marinade coat the beef evenly.
2
Slice and marinate beef
- Partially freeze the 1.5 lb (680 g) ribeye for 30–45 minutes so it firms up enough to slice cleanly.
- Using a sharp knife, slice it against the grain into pieces about ⅛ inch (3 mm) thick—this thickness allows the beef to marinate quickly while staying tender.
- Add the beef slices to the marinade, turning gently to coat all pieces.
- Cover and refrigerate for at least 2 hours, or up to 8 hours.
- Stir once or twice during marinating to keep everything evenly covered.
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Ready when: Beef is fully submerged and has taken on a dark color
Tip: Freezing the ribeye partially prevents it from shredding when you slice it—a game changer for thin, even pieces.
3
Make the gochujang aioli
- In a medium bowl, whisk together 0.75 cup (180 ml) mayonnaise, 3 tbsp (50 g) gochujang, 2 minced garlic cloves, 1 tbsp (15 ml) fresh lime juice, and 0.5 tsp (7 ml) honey.
- Whisk until smooth and completely combined.
- Fold in 1 tsp (5 g) toasted sesame seeds.
- Taste and adjust seasoning—add more lime for brightness or a pinch of salt if needed.
- Set aside until ready to assemble.
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Ready when: Aioli is smooth, creamy, and a deep coral-red color
Tip: Make the aioli while the beef marinates so everything is ready to go when you start grilling.
4
Quick-pickle the vegetables
- In a small bowl, combine 3 tbsp (45 ml) rice vinegar, 0.5 tsp (3 g) salt, and 2 tbsp (30 ml) water.
- Add the thinly sliced red onion and cucumber ribbons.
- Toss gently and let sit for at least 15 minutes at room temperature to soften slightly and take on the vinegar flavor.
- You can pickle these while the beef is marinating if you want to get ahead.
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Ready when: Onions and cucumber have softened and turned slightly translucent at the edges
Tip: Don't skip this step—pickled vegetables cut through the richness of the beef and aioli beautifully.
5
Set up the grillOven 400°F / 205°C
- Preheat a grill (charcoal or gas) to medium-high heat (about 400°F/204°C).
- If using a grill pan indoors, preheat it over medium-high heat for 2–3 minutes until just smoking.
- Pat the marinated beef slices dry with paper towels—this is crucial for getting a good sear.
- Lightly brush or rub the grill grates with 1 tbsp (15 ml) neutral oil on a folded paper towel to prevent sticking.
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Ready when: Grill is very hot and grates are clean and oiled
Tip: Dry the beef thoroughly—moisture prevents browning and creates steam instead of a crust.
6
Grill the beef in batches
- Working in batches so you don't crowd the grill, place the beef slices directly on the oiled grates.
- Grill for 60–90 seconds per side until the edges are charred and crispy but the interior stays medium-rare (the thin slices cook very quickly).
- Don't move the meat around—let it develop a crust.
- Using tongs, flip each piece once and cook the second side.
- Transfer cooked beef to a clean plate and loosely tent with foil to keep warm.
- Repeat with remaining beef, adjusting heat if the grill gets too hot.
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Ready when: Beef edges are charred and crispy; interior is warm and barely pink
Tip: Don't flip constantly—let the beef sit for the full 60 seconds to develop color, then flip once.
7
Warm the flatbreadOven 350°F / 175°C
- While the last batch of beef finishes cooking, warm the 4 pieces of flatbread.
- Place them on the grill grates directly or on the cooler edge of the grill for 30–45 seconds per side until they are soft and pliable with light char marks.
- Alternatively, wrap them in a damp towel and warm in a toaster oven at 350°F (175°C) for 2–3 minutes.
- Keep the warm bread wrapped in a clean kitchen towel to stay soft.
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Ready when: Flatbread is soft, warm, and has light char marks
Tip: Warm flatbread right before serving—cold bread won't showcase the grilled beef.
8
Assemble the gyros
- Lay a warm piece of flatbread on a clean cutting board.
- Spread about 3 tbsp (45 ml) gochujang aioli over the lower half of the bread.
- Top with a generous handful (about 0.25 cup/60 ml) of grilled beef slices, arranging them so they overlap slightly.
- Drain the pickled cucumbers and onions and add about 0.25 cup (60 ml) to the top of the beef.
- Scatter with fresh cilantro and sliced scallions if using.
- Fold the bottom of the flatbread up and over the filling, then roll or fold the sides inward to create a compact bundle.
- Repeat with remaining flatbread and fillings.
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Ready when: Each gyro is tightly rolled with filling visible at the ends
Tip: Don't overfill—a tightly wrapped gyro is easier to eat and tastes better than one bursting open.
9
Serve immediately
- Serve each gyro wrapped in foil or parchment paper to catch any drips, or place on a plate seam-side down.
- Optionally, brush the top of each gyro with a little extra gochujang aioli or garnish with a light drizzle of sesame oil and a sprinkle of toasted sesame seeds.
- Serve right away while the bread is warm and the beef still has its char.
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Tip: Wrapping in parchment keeps hands clean and the bread steams slightly, softening the exterior while staying intact.

Good to know

Tips

Slice the ribeye partially frozen and against the grain for thin, tender pieces that won't shred. This is the secret to restaurant-quality beef gyros at home.
Pat the marinated beef completely dry before grilling—damp meat steams instead of searing. This step takes 30 seconds and transforms the crust.
Gochujang aioli is the flavor anchor here. Don't dilute it too much with mayo; 3 tbsp paste to 0.75 cup mayo hits the right balance of spice and richness.
Make the pickled vegetables at least 15 minutes ahead. The acidity brightens everything and prevents the gyro from feeling too heavy.

Make ahead

"Marinate beef up to 8 hours in advance. Make the gochujang aioli and quick-pickle the vegetables up to 4 hours ahead and refrigerate. Bring beef to room temperature for 15 minutes before grilling so it cooks evenly."

Storage & reheating

"Leftover grilled beef can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat for 1–2 minutes. Store gochujang aioli separately in the fridge for up to 5 days. Pickle will keep for up to 1 week. Assemble fresh gyros to order; wrapped leftovers get soggy."

Substitutions

beef ribeye steak, about 1 inch thick → beef sirloin or short ribs (kalbi-style cut into thin strips). Sirloin is leaner; short ribs (if cut thin) are fattier and equally delicious. Both work beautifully in Korean marinades.
gochujang (Korean red chili paste) → sriracha mixed with a little mayo, or red chili flakes mixed with garlic and mayo. Gochujang has a unique fermented depth, but sriracha works in a pinch. Use half the amount and adjust to taste.
flatbread (pita, naan, or lavash) → grilled or warmed tortillas (flour or corn), or crispy lettuce cups. Flour tortillas mimic the bread structure; lettuce cups are low-carb and add fresh crunch.
sesame oil (toasted) → regular vegetable oil or avocado oil (omit brown sugar to reduce sweetness slightly). You'll lose the toasted sesame aroma, but the dish will still work. Add a pinch of toasted sesame seeds to the marinade for depth.