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.