Korean Beef Kabobs
Everyone’s favorite Korean BBQ made right at home with the most perfect and easy marinade ever, grilled to perfection.
The best things about summer. Summer Fridays, outdoor movies, concerts in the park, dog beaches and of course, all the kabobs. Put anything on a skewer, throw it on a grill, serve with a cold beer, and I call that the most fantastic summer day ever.
And Korean beef on a stick never tasted so much better.
With a super simple homemade marinade that needs just about 2 hours and some good quality New York strip steaks, you should be all set. Serve with lettuce, kimchi and leftover gochujang so your guests can make their own lettuce wraps.
So perfect and so good.
Korean Beef Kabobs
Everyone’s favorite Korean BBQ made right at home with the most perfect and easy marinade ever, grilled to perfection.
Ingredients
- 2 pounds thick-cut New York strip steak
- ½ small pear, peeled and coarsely grated
- ¼ cup reduced sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon gochujang, Korean red pepper paste
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
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.
Did you make this recipe?
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Can this be served as a continental dish? I am hosting a party for my famil and i need to try some asian dish for them. What do you think?
These were perfect! I convection roasted for about 20 minutes because my grill was broken, and instead of the gochujang I used red pepper flakes and tomato paste, simply because I could not find it at the store.
I highly recommend cubing some onions, bell peppers, jalapeños, and pineapples to go with.
I will definitely be making this again!
I’ve made this numerous times now and it’s always a hit. So easy and sometimes (most times) when I’m pressed for time, I don’t marinate it for more than 15mins, but it’s still so tasty and flavorful. 12/10
We made this tonight. We used TriTip steak, simply because that was what was in the freezer.
We also cooked it on a stovetop in a cast iron skillet (We live in a condo and BBQ are not allowed).
Results were FANTASTIC!
These were delicious! So tender and flavorful. The marinade gave the grilled meat just a little bit of stickiness which made these kabobs all the better. We cooked up some Lo Mein noodles to go along with this. My teenage sons loved it! I will definitely be making these again.
This looks so flavorful, and with the kimchi? Perfection.
These were so good I made them two nights in a row. Thanks for another amazing recipe.
WOW!!!!! AMAZING! I did not have the Korean red pepper paste, so I used Sriracha hot sauce. My family of 7 LOVED this. My husband could not stop saying how delicious this was. He said it was the best dinner ever. Definitely a keeper! Thank you!
This was SO GOOD! Glad I made a double batch! A definite keeper. And fun and easy to do with the kids!