Korean Beef Kabobs

Photo from Damn
Delicious

Korean beef marinades are becoming my favorite lately. The sweet salty flavors really hit the spot for me.

This one was delicious. I needed more heat than what I put in though. That sweet and spicy sweet spot is hard to find for me. 

What I didn't do: I didn't slice the beef and skewer it like you'd see satay. I did cubes of meat. Not as fancy and since it was just me, it really didn't matter much. 

What I did do: I marinated these cubes for about 5 hours. I feel like that's the perfect time for marinades these days and that's what I'm sticking with. 

Overall, this was a good marinade. I'd do it again.

Korean Beef Kabobs

Recipe from Damn Delicious

Serves 4

• 2 pounds thick-cut New York strip steak
• 1/2 small pear, peeled and coarsely grated
• 1/4 c reduced sodium soy sauce
• 2 T brown sugar
• 2 T toasted sesame oil
• 3 cloves garlic, minced
• 1 T freshly grated ginger
• 1 T gochujang (Korean red pepper paste)
• 2 T vegetable oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.

In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.

Thread 2-3 slices steak onto skewers. Brush with vegetable oil; season with salt and pepper, to taste.

Preheat grill to medium heat.

Add skewers to grill, and cook, turning occasionally, until charred and cooked through, about 4-5 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.