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!
Components
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
Approach
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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