Best 3 Korean Beef Kabobs Asian Recipes

**Tantalize your taste buds with delectable Korean Beef Kabobs, an explosion of flavors that will transport you to the vibrant streets of Seoul.**

**Marinated in a symphony of soy sauce, garlic, ginger, and sesame oil, these succulent beef skewers are grilled to perfection, boasting a delightful char and a tender, juicy interior.**

**Accompanying these kabobs is a trio of irresistible dipping sauces, each offering a unique flavor profile to complement the beef's savory goodness.**

**The classic soy-based sauce delivers a salty-sweet balance, while the spicy gochujang sauce adds a fiery kick. For a refreshing contrast, the cucumber-yogurt sauce provides a cooling respite with its creamy texture and tangy flavor.**

**Whether you're hosting a backyard barbecue or seeking a flavorful weeknight meal, these Korean Beef Kabobs are sure to be a hit. So, gather your ingredients, fire up the grill, and embark on a culinary journey to the heart of Korea.**

Here are our top 3 tried and tested recipes!

KOREAN BEEF KABOBS (ASIAN)

Korean Beef Kabobs (Asian) image

I've been making this dish for years and it never fails to draw rave reviews. Using a good cut of meat is key, so it will be very tender. I use beef tenderloin or sirloin (choice at the minimum). The longer you marinate the beef the better the flavor (over night at a minimum). Cooking time does not include time to marinate.

Provided by Pokey in San Antonio

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs beef, chunks (cut 2-inch thick)
1 cup soy sauce
1/4 cup sesame oil
1/4 cup cooking sherry
1/4 cup sugar
1 bunch green onion
2 garlic cloves

Steps:

Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
Chop the scallions (just the white part) and mince the garlic.
Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
Marinate the meet for at least 12 hrs (24 is best).
Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.

ASIAN BEEF SKEWERS

Asian Beef Skewers image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 25m

Yield 40 skewers

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1 1/4 pounds beef sirloin, cut into 1/2-inch cubes
Salt and black pepper
1 cup mayonnaise
Zest and juice of 1 lime
1 tablespoon rice wine vinegar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons sugar
1 teaspoon red pepper flakes
Salt and black pepper
Fresh cilantro leaves, for garnish

Steps:

For the beef: Heat the olive oil in a cast-iron skillet over medium-high heat. Sprinkle the sirloin cubes with 1 teaspoon salt and 1/2 teaspoon pepper. In batches if necessary, sear the meat on all sides and cook until medium rare, 2 to 3 minutes. Drain on paper towels and set aside to cool.
Meanwhile, make the dipping sauce: In a bowl, whisk together the mayonnaise, lime zest and juice, vinegar, sesame oil, sugar, red pepper flakes and some salt and pepper.
Thread the beef onto toothpicks (2 pieces per). Garnish with cilantro and serve with the dipping sauce.

ASIAN BEEF KABOBS

Asian Beef Kabobs image

This serves 16 as an appetizer or 4 as a main course. This can be done on the grill also. Time does not include marinating time. From the Texas Beef Council's website.

Provided by Sandyg61

Categories Steak

Time 30m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1 lb beef top sirloin steak
6 green onions, cut into 1 1/2-inch pieces
1/4 cup packed brown sugar
3 tablespoons dry sherry
3 tablespoons soy sauce
2 teaspoons dark sesame oil
2 garlic cloves, crushed
1/2 teaspoon ground ginger

Steps:

Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinate in refrigerator 20 minutes. Reserve remaining marinade.
Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.
Remove beef from marinade and discard marinade.
Alternately thread beef (weaving back and forth) and green onion onto skewers.
Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
Brush kabobs with reserved marinade during last 2 minutes.

Tips:

For the best kabobs, use high-quality beef. Look for well-marbled meat, which will be more tender and flavorful.
Cut the beef against the grain. This will make the meat more tender and easier to chew.
Marinate the beef for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
Use a variety of vegetables for your kabobs. Some good options include bell peppers, onions, mushrooms, and zucchini.
Make sure to preheat your grill before cooking the kabobs. This will help to prevent the meat from sticking.
Cook the kabobs over medium heat, turning them occasionally. This will help to ensure that the meat cooks evenly.
Serve the kabobs with your favorite dipping sauce. Some good options include teriyaki sauce, soy sauce, or hoisin sauce.

Conclusion:

Korean beef kabobs are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover steak or roast beef, and they can be made with a variety of vegetables. Whether you are grilling them in the backyard or cooking them in the oven, Korean beef kabobs are sure to be a hit with your family and friends.