These sweet and savory Korean beef skewers use my favorite bulgogi marinade, and are oh-so-easy to prepare.
Hi friends, well it’s Monday again. How was your Father’s Day? Did you fire up the grill?
We did, but that’s not really anything new. I’ve been grilling everything under the sun these days (Chipotle Grilled Shrimp? Grilled Potato Salad? Remember these Enchilada-Stuffed Grilled Portobellos?), and there is no end in sight.
Why? No pots and pans to wash up. No hot oven. I get to hang out on my deck, surrounded by birds and flowers and stuff.
And food on a stick just tastes better. Right?
Today’s Korean beef skewers recipe is basically beef bulgogi. The recipe that I adapted from called for strips of meat to be pan-fried, although my research tells me that traditional bulgogi is grilled.
Instead of cutting strips I cubed the beef, and added some red onions and bell peppers to the skewers. I was totally blown away by the flavors of these Korean beef skewers, and by grilling the beef rather than pan-frying, that means one less dish to wash!
Make sure you get a good cut of beef, and if you can, get that beef marinating the night before.
The bulgogi marinade is SO tasty: some soy sauce, brown sugar, sesame oil, and the secret weapon: a grated pear. Does that sound strange? It is the magical ingredient that gives this dish a sweet and savory twist. If you can’t find an Asian pear, just grab yourself a Bosc pear, I’ve used one in the past and couldn’t taste a difference.
I am tempted to try this marinade on chicken, too! I bet it would be fantastic!
So. Mix up your dinner routine with this sweet/savory Korean beef skewers recipe…you seriously won’t regret it!
- ½ cup soy sauce (I use reduced sodium)
- ¼ cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons mirin
- ½ cup grated Asian pear
- 1 small onion, grated
- 4 cloves minced garlic
- 2 teaspoons fresh ginger, minced
- 12 oz good quality steak, cut into 1.5 inch cubes
- 1 red onion, cut into 1.5 inch pieces
- 1 bell pepper, cut into 1.5 inch pieces
- 1 tablespoon toasted sesame seeds
- Stir together all marinade ingredients. Remove ¼ cup and store in the fridge until you are ready to grill.
- Add the beef cubes to the remaining marinade and toss to coat. Marinate for 2 hours-overnight.
- Pre-heat your grill over high heat.
- Skewer your beef, alternating with onions and bell peppers. Don't overcrowd the skewers; make sure there is space between each ingredient.
- Grill for 5-8 minutes, turning every 2 or so minutes, and brushing with the reserved marinade.
- Sprinkle with sesame seeds before serving.