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Korean Beef Skewers

Korean Beef Skewers

Grilled beef skewers with a hot Korean marinade. Quick and easy Paleo dinner.

Photography Credit:.
Sabrina Modelle.

These grilled Korean beef skewers are a little sweet, a little spicy from the gochujang (which is a Korean chili paste), and full of umami. The very best part is that you can have them on the table in about a half hour.

I’ll always remember the very first time I ate Korean food. We were visiting my mom’s buddy in Los Angeles and she took us out for Korean barbecue. My very first taste of kimchi, banchan, and bulgogi and I was connected.

I reside in California where great Korean food is easy to come upon, however in 2012 I learned I would need to be gluten totally free for the rest of my life. Rather of biding farewell to my preferred foods, I commenced learning to make them in the house. Korean food was one of the very first cuisines I tackled.

I like serving these skewers with rice, kimchi, and some additional gochujang on the side. For a real treat, cover whatever up in a sheet of nori for a Korean taco, like in the photo listed below!

Korean Beef Skewers Recipe

These Korean beef skewers are best when prepared on a grill, however they are also terrific cooked on the stovetop. Use a very hot cast iron skillet and cook for 3 to 4 minutes per side.

If you can’t find gochujang or you don’t like the active ingredients in the store-bought things, use miso in the marinade rather or make your own. It’s an indispensable condiment in our house!


For the steak:

  • 1/4 cup tamari or soy sauce
  • 1/4 cup mirin
  • 1/4 cup rice red wine vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons gochujang or light miso
  • 1 1/2 pounds skirt steak (flap steak or flank steak works well here, too)
  • Canola or other neutral oil

To serve (optional):

  • 2 tablespoons sesame seeds
  • Cilantro or mint leaves
  • Kimchi
  • Additional gochujang
  • Cooked rice, optional
  • Nori (seaweed sheets), optional


1 Whisk together the marinade: In a big bowl, combine the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Blend till the components are well-combined.

If you are utilizing wooden skewers, soak them in water for at least 20 minutes.

3 Preheat the grill for a minimum of 20 minutes while the meat is marinading. The grill is hot enough when you can only hold your palm over the grill grates for a 2nd or two.

Grill the skewers for 4 minutes.

5 Serve the skewers: Sprinkle the skewers with sesame seeds and cilantro or mint, if utilizing. Serve with rice, kimchi, nori, and additional gochujang

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Sabrina Modelle

Sabrina Modelle began The Tomato Tart in2010 Ever since, dishes and photos have been included in media outlets, worldwide. The website includes handmade, homemade, food that occurs to be gluten totally free. When she’s not working, Sabrina can be found with her nose in a cookbook and a pet in her lap.

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