Best 4 Korean Bbq Beef Skewers Recipes

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**Korean BBQ Beef Skewers: A Flavorful and Succulent Delight**

Korean BBQ beef skewers are a delectable dish that embodies the essence of Korean cuisine. These succulent skewers feature tender beef marinated in a savory blend of soy sauce, garlic, ginger, and sesame oil, grilled to perfection and basted with a sweet and slightly spicy gochujang sauce. The result is a symphony of flavors that tantalize the taste buds and leave you craving for more. Embark on a culinary journey to savor this Korean barbecue classic, as we present a collection of delectable recipes that showcase the diverse culinary traditions of Korea. From traditional bulgogi skewers to modern variations with a twist, these recipes offer an explosion of flavors that will transport you to the vibrant streets of Seoul.

Let's cook with our recipes!

KOREAN BBQ BEEF



Korean BBQ Beef image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup sesame oil
1/2 teaspoon kosher salt
1 bunch scallions, green part only
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 onion, sliced into 1/2-inch rounds
1 pound thinly sliced rib-eye steak (you can find this at Korean markets)
1 small head green leaf lettuce, leaves separated

Steps:

  • Preheat a grill or grill pan to high.
  • Combine the sesame oil and salt in a small bowl and set aside.
  • Thinly slice the scallion greens into 3-inch-long julienne. Stir together the soy sauce and rice vinegar in a small bowl. Add the scallions, toss and set aside.
  • Lightly oil the grill and rub the grates with one of the onion rounds. Place the onions on the grill and grill until slightly charred and softened, 3 to 4 minutes per side. Move the onions off to the side to keep warm. Grill the rib-eye slices until browned and cooked to the desired doneness, about 2 minutes per side.
  • To eat, dip a piece or two of the rib-eye into the seasoned sesame oil and then place in a lettuce leaf along with some grilled onions. Top with some marinated scallions and consume like a taco.

KOREAN BBQ BEEF SKEWERS



Korean BBQ Beef Skewers image

Provided by The Hearty Boys

Categories     appetizer

Time 2h45m

Yield 90 pieces

Number Of Ingredients 10

1 (3 pound) beef tenderloin trimmed and sliced to 1/2-inch thickness
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup prepared barbecue sauce
1 tablespoons nam pla
1/4 cup soy sauce
1 (2-inch) piece ginger, grated
1 tablespoon vegetable oil
1 tablespoon chopped scallion
1 tablespoon chopped cilantro leaves, plus more for garnish

Steps:

  • Heat a grill pan over high heat for 2 minutes and place the beef slices onto the surface for 1 minute per side. Remove immediately and set aside
  • Whisk the hoisin, ketchup, barbecue sauce, nam pla, soy sauce, ginger, vegetable oil, scallions and cilantro together in a large bowl. Add the grilled beef and refrigerate at least 1 hour to let the flavors blend.
  • Remove from the refrigerator and thread one piece of beef onto a 6" bamboo skewer. Repeat with the remaining beef, set onto a decorative platter and garnish with chopped cilantro.

BULGOGI (KOREAN GRILLED BEEF)



Bulgogi (Korean Grilled Beef) image

Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it's no wonder it is one of the country's most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine. The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!

Provided by Julia Moskin

Categories     dinner, lunch, barbecues, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
4 large garlic cloves
1 cup peeled, chopped ripe Asian or Bosc pear
3/4 cup finely chopped onion
1 teaspoon finely chopped ginger
1 scallion, chopped
2 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon light brown sugar or honey
1/2 teaspoon black pepper
1/2 teaspoon sesame seeds, toasted
Whole, fluffy lettuce leaves for wrapping, such as green leaf, oak leaf or romaine; and whole perilla leaves (optional)
Any or all of the following: hot cooked short-grain rice; long green hot peppers, sliced crosswise into 1-inch chunks; small peeled garlic cloves; carrot and cucumber spears or sticks, 1 to 2 inches long
Korean Barbecue Sauce (Ssamjang, see recipe)

Steps:

  • Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
  • Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
  • In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
  • In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
  • When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
  • If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.
  • To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

KOREAN GRILLED BEEF SKEWERS



Korean Grilled Beef Skewers image

Make and share this Korean Grilled Beef Skewers recipe from Food.com.

Provided by Air Force Mama

Categories     Asian

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless beef top sirloin steak
3 tablespoons reduced sodium soy sauce
2 tablespoons sesame seeds (toasted)
2 tablespoons brown sugar
1 tablespoon water
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
2 green onions, thinly sliced

Steps:

  • Place steak in freezer 20 minutes. Cut steak lengthwise into 1/4 inch-thick strips.
  • Mix remaining ingredients in small bowl. Place meat in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  • Refrigerate 30 minutes. Remove steak from marinade. Discard any remaining marinade. Thread steak in zig-zag fashion onto skewers.
  • Broil or grill over medium-high heat 6 to 8 minutes or until desired doneness.

Nutrition Facts : Calories 213.7, Fat 6.9, SaturatedFat 2, Cholesterol 68, Sodium 467.9, Carbohydrate 10.3, Fiber 1, Sugar 7.2, Protein 26.8

Tips:

  • When choosing your cuts of beef, look for ones that are well-marbled with fat, as this will help to keep the skewers moist and flavorful during grilling.
  • For the best results, use a charcoal or gas grill that is preheated to high heat.
  • If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
  • Brush the skewers with oil before grilling to help prevent them from sticking to the grill.
  • Cook the skewers for 8-10 minutes, or until the beef is cooked through and slightly charred.
  • Serve the skewers immediately with your favorite dipping sauce.

Conclusion:

Korean BBQ beef skewers are a delicious and easy-to-make appetizer or main course. With their sweet and savory flavor, these skewers are sure to be a hit with your family and friends. So next time you're looking for a new grilling recipe, give Korean BBQ beef skewers a try!

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