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three korean beef skewers on wood cutting board
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5 from 1 vote

Korean Beef Skewers

These sweet and savory grilled Korean beef skewers use my favorite bulgogi marinade and are oh-so-easy to prepare.
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: Dinner
Cuisine: Korean
Servings: 4
Calories: 378kcal

Ingredients

Marinade:

  • ½ cup soy sauce I use reduced sodium
  • ¼ cup brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons mirin
  • ½ cup Asian pear grated; see note 1
  • 1 small onion grated
  • 4 cloves garlic minced
  • 2 teaspoons ginger finely chopped

Skewers:

  • 12 oz steak cut into 1.5 inch cubes; see note 2
  • 1 red onion cut into 1.5 inch pieces
  • 1 bell pepper cut into 1.5 inch pieces
  • 1 tablespoon sesame seeds toasted

Instructions

  • 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.

Notes

1- if you can't find an Asian pear, use a Bosc pear instead.
2- sirloin, flat iron, or beef tenderloin are cuts that work well for kabobs.
3- Marinade recipe was adapted (slightly) from Epicurious.
 
Storage
Store in the fridge for up to 2 days; reheat on the grill or gently in a frying pan.
 
Serve 
  • with rice
  • in lettuce wraps
  • with grilled veggies

Nutrition

Serving: 1/4 batch | Calories: 378kcal | Carbohydrates: 29g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 1737mg | Potassium: 492mg | Fiber: 2g | Sugar: 21g | Vitamin A: 945IU | Vitamin C: 43.7mg | Calcium: 61mg | Iron: 2.8mg