Best 4 Korean Kebabs Recipes
**Korean Kebabs: A Journey of Flavors and Textures**
Korean kebabs, known as "gogi gui" in Korean, are a symphony of flavors and textures that have captivated taste buds worldwide. These delectable skewers are not just limited to meat; they can also feature a variety of vegetables, seafood, and even tofu. Marinated in a blend of savory and aromatic ingredients like soy sauce, garlic, ginger, and gochujang (Korean chili paste), Korean kebabs offer a unique culinary experience that combines sweet, salty, spicy, and umami flavors. Grilled to perfection, they become tender and juicy on the inside while developing a beautiful char on the outside. Accompanied by a selection of dipping sauces, fresh vegetables, and rice, Korean kebabs are a versatile dish that can be enjoyed as an appetizer, main course, or even a late-night snack.
**Recipes Included:**
1. **Classic Korean Beef Kebab:** This recipe showcases the traditional Korean beef kebab, featuring tender and flavorful beef marinated in a savory soy sauce-based marinade.
2. **Spicy Pork Kebab:** For those who love a bit of heat, this recipe combines pork with a spicy gochujang marinade, creating a kebab that packs a flavorful punch.
3. **Vegetable Kebab:** This vegetarian-friendly version features an assortment of colorful vegetables marinated in a sweet and savory sauce, making it a healthy and delicious option.
4. **Chicken Kebab with Sweet and Sour Sauce:** This recipe features succulent chicken marinated in a sweet and tangy sauce, perfect for those who prefer a balanced flavor profile.
5. **Seafood Kebab:** This delightful recipe combines succulent shrimp and calamari with a zesty marinade, resulting in a seafood kebab that is both tender and flavorful.
6. **Tofu Kebab:** This recipe offers a plant-based alternative, featuring firm tofu marinated in a savory and slightly spicy sauce.
Each recipe provides detailed instructions, ingredient lists, and cooking tips to guide you through the process of making these Korean kebabs. Whether you're a seasoned grill master or new to the art of grilling, these recipes are designed to ensure success and allow you to impress your friends and family with your culinary skills.
KOREAN KEBABS
This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.
Provided by Kruct
Categories World Cuisine Recipes Asian Korean
Time 3h5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
- Marinate pork in the refrigerator for 2 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
- Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
- Bake in the preheated oven until pork is tender and browned, about 30 minutes.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 8.8 g, Cholesterol 49 mg, Fat 13.3 g, Fiber 2.2 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 684.7 mg, Sugar 4.1 g
KOREAN SHORT RIB KEBABS
When Martha made this recipe on Cooking School episode 411, she used bone-in short ribs and omitted the skewers. She also doubled the marinade but did not use any apple juice. Hot kimchi (store-bought is fine) is great with the sweet, gingery ribs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 13
Steps:
- Combine soy sauce, vinegar, sugar, Worcestershire sauce, juice, ginger, sesame seeds, garlic, and scallions in a shallow dish. Add ribs. Cover, and refrigerate at least 8 hours.
- Preheat grill to medium-high. Thread meat onto skewers, and grill until cooked through, 1 to 3 minutes per side. Serve with kimchi, rice, and lettuce.
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
KOREAN BEEF KABOBS (ASIAN)
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
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.
Tips:
- Use high-quality meat. The better the quality of the meat, the better the kebabs will be. Look for meat that is fresh and has a good amount of marbling.
- Marinate the meat for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor.
- Use a variety of spices in your marinade. This will give the kebabs a complex and flavorful taste.
- Cook the kebabs over high heat. This will help to create a nice crust on the outside of the kebabs while keeping the inside tender and juicy.
- Serve the kebabs with a variety of dipping sauces. This will allow your guests to customize their kebabs to their liking.
Conclusion:
Korean kebabs are a delicious and easy-to-make dish that is perfect for any occasion. Whether you are hosting a party or just looking for a quick and easy weeknight meal, Korean kebabs are sure to please everyone at the table. So next time you are looking for a new and exciting recipe to try, give Korean kebabs a try. You won't be disappointed!
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