Print

Sweet and Spicy Korean BBQ Beef Skewers

korean bbq beef skewers - featured image
Print Recipe

These Sweet and Spicy Korean BBQ Beef Skewers are the summer recipe you didn’t know you needed. The key is that the marinade does double duty—it tenderizes the beef while creating this sticky, caramelized crust that clings to every bite.

Ingredients

Scale
  • 1.5 pounds (680g) beef sirloin or flank steak, sliced thin against the grain
  • 3 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1/2 cup grated Asian pear (from about 1 medium pear)
  • 3 tablespoons packed brown sugar
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 green onions, thinly sliced, plus more for garnish
  • 1 tablespoon toasted sesame seeds, for garnish
  • 12–15 bamboo skewers, soaked in water for 30 minutes

Instructions

  1. Make the marinade: In a medium bowl, combine gochujang, gochugaru, grated Asian pear, brown sugar, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and sliced green onions. Whisk until smooth. Set aside about 2 tablespoons of marinade in a small bowl for brushing later.
  2. Prepare the beef: Place the beef in the freezer for about 20 minutes to firm up. Slice against the grain into strips about 1/4-inch thick and 2-3 inches long.
  3. Marinate the beef: Place sliced beef in a large bowl or resealable plastic bag. Pour the marinade over the beef and toss to coat evenly. Seal and refrigerate for at least 2 hours, preferably overnight (up to 24 hours).
  4. Soak the skewers: If using bamboo skewers, soak them in water for at least 30 minutes before grilling.
  5. Thread the skewers: Remove beef from refrigerator about 20 minutes before grilling. Thread beef strips onto soaked skewers, weaving back and forth so they lie flat. Leave a small gap between pieces. Each skewer should hold about 4-5 strips.
  6. Preheat the grill: Preheat grill to medium-high heat (400-450°F / 200-230°C). Clean grates and oil them lightly with a paper towel dipped in vegetable oil.
  7. Grill the skewers: Place skewers on the hot grill. Cook for 3-4 minutes on the first side until char marks appear and edges caramelize. Flip and cook for another 3-4 minutes for medium-rare (internal temperature 135°F / 57°C). In the last minute, brush with reserved marinade if desired.
  8. Rest and garnish: Transfer cooked skewers to a platter and let rest for 5 minutes. Sprinkle with toasted sesame seeds and additional sliced green onions. Serve immediately.

Notes

Don’t skip the pear—it tenderizes the meat naturally. Watch the sugar content to prevent burning. Oil the grill grates, not the meat. Don’t overcrowd the grill. Set a timer to avoid overcooking.

Nutrition

Keywords: Korean BBQ, beef skewers, gochujang, grilled, summer, sweet and spicy, Asian pear marinade

Find it online: https://eliplate.com/sweet-and-spicy-korean-bbq-beef-skewers/