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Pops’ Bul Kogi Backstrap

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This Korean BBQ style venison backstrap is our absolute favorite way to enjoy venison. You can also use the marinade on steaks or thinly sliced beef for a more traditional take. 

pile of grilled venison backstrap medallions on platter

If you are looking for a great way to give your venison or been an out of this world flavor, you are in the right place.  This is by far our family’s favorite marinade for either. 

Just let it soak up the goodness and grill it to perfection.  We enjoy it cooked medium rare, it is super tender and really flavorful.  Everyone who has it falls in love!

   This recipe is amazing!  We originally got the marinade recipe from my Great-Aunt Nancy.  

If I remember correctly it was when I was in the eighth grade.  So it was (ahem) a few years ago.  

We went to visit them in Virginia and she marinated thin strips of steak in this and cooked them on the grill.  It was delicious and unlike anything we had tasted before, being small town Midwesterners after all.

So of course we asked for the recipe.  It was my job to jot it down.  I still have the recipe written in my grade school handwriting!

   Early on, MiMi and Pops would make it much like Nancy did.  It was a hit every time.    Then pops marinated a venison backstrap in it. Oh my!  It has been a family favorite ever since! 

Charcoal grill with lots of hunks of venison backstrap marinated in bul gogi mixture.

Rather than slicing the backstrap thin like a more traditional bul kogi, pops cuts his deer loins into larger medallion type cuts and soaks them in the marinade.  That way he can grill them to a medium-rare type doneness.     

That is the best way to have deer loin in our book!  Everyone in the family loves it, and if he makes it for extended family it is gone in a snap.  I have never seen somebody try it and not like it. 

Dad and brother taking care of bul kogi backstrap on grill.

Of course this marinade is still very tasty on beef, so if you don’t have venison don’t feel like you can’t enjoy it.  This recipe is still a good one for anyone’s arsenal. 

For another great venison dinner, check out my recipe for backstrap and broccoli. I included instructions for making it either in the slow cooker or instant pot. 

While you have the grill fired up, you might as well make some of Pops’ stuffed jalapenos as well.  Then your whole meal can be inspired by him! 

Yield: 6 Servings

Bul Kogi Backstrap

pile of bul kogi marinated venison backstrap on platter, ready to serve.

This Korean BBQ style venison backstrap is our absolute favorite way to enjoy venison. You can also use the marinade on steaks or thinly sliced beef for a more traditional take. 

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 1/2 cup soy sauce
  • 3 Tablespoons sugar
  • 1 Tablespoons brown sugar
  • 1/4 cup vegetable oil
  • 1 Tablespoon sesame oil
  • 1 slice ginger, minced
  • 1 large clove garlic, minced
  • 1 Tablespoon toasted sesame seeds (we usually omit these)
  • 1/4 teaspoon pepper
  • 3 pounds venison backstrap, sirloin tip or round roast

Instructions

  1. Cut backstrap into medallions about an inch thick. Place in a large plastic zipper bag.
  2. Combine the marinade ingredients together and pour over meat. Seal the bag and refrigerate for several hours.
  3. Grill to your liking. We find medium rare gives a super tender result.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 569Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 209mgSodium: 1312mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 79g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

This Korean BBQ style venison backstrap is our absolute favorite way to enjoy venison. You can also use the marinade on steaks or thinly sliced beef for a more traditional take.

Share with your friends!

Michele

Saturday 11th of June 2016

Oooooh! This sounds fabulous! I've never had venison so I will use beef, but I can't wait to try it.

Carlee

Sunday 12th of June 2016

It is super good with beef too! We love it both ways!

Cindy Lou

Monday 28th of December 2015

Thank you!

Carlee

Tuesday 29th of December 2015

You're welcome!

Unknown

Tuesday 7th of July 2015

Sounds delicious! I'm not a fan of venison, so I'll be trying this on beef, instead ;) Thanks so much for sharing it with us at Talented Tuesdays!

Carlee

Tuesday 7th of July 2015

It is wonderful either way! Thanks so much for hosting!

NewMrsAdventures

Tuesday 7th of July 2015

Looks delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

Carlee

Tuesday 7th of July 2015

Thank you so much, see you soon!

Carlee

Wednesday 1st of July 2015

Thank you! See you tomorrow!

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