Korean Beef Kabobs
User Reviews
5
-
Prep Time
2 hrs 50 mins
-
Cook Time
5 mins
-
Total Time
2 hrs 55 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
Asian, American, International
Korean Beef Kabobs
Description
This recipe uses thick-cut New York Strip steak partially frozen for easier slicing into 1/4-inch strips against the grain. The marinade blends pear, soy sauce, brown sugar, toasted sesame oil, fresh garlic and ginger, and Korean red pepper paste (gochujang), imparting sweet, savory, and mildly spicy flavors while tenderizing the meat. The steak marines for at least two hours but can be refrigerated overnight for deeper flavor and tenderness.
Marinated beef strips are threaded onto skewers, brushed with vegetable oil, and seasoned with salt and pepper before grilling over medium heat. The quick cook time allows the meat to char lightly while remaining juicy inside. Garnishing with thinly sliced green onions and toasted sesame seeds adds freshness and subtle nuttiness.
Ideal for serving immediately as an appetizer or as part of a main dish, these kabobs combine straightforward preparation with Korean-inspired flavors, emphasizing marinating and high-heat grilling techniques.
Ingredients
- 2 pounds New York Strip steak thick-cut
- ½ pear peeled and coarsely grated, small
- ¼ cup soy sauce reduced sodium
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil toasted
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon gochujang Korean red pepper paste
- 2 tablespoons vegetable oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds toasted
Instructions
- Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
- In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
- Thread 2-3 slices steak onto skewers. Brush with vegetable oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until charred and cooked through, about 4-5 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
User Reviews
Overall Rating
5
You'll Also Love
