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
Korean Beef Kabobs
2 hours 50 minutes5 minutes
- 2 pounds thick-cut New York strip steak
- 1/2 small pear, peeled and coarsely grated
- 1/4 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
- 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.
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