Korean Beef BBQ Kabobs
October 2, 2023 • 0 comments
This recipe is perfect for Parsons Creek’s kabob meat or you can also cut up a sirloin steak. The beef is marinated in a savory sweet soy based sauce and then grilled (or seared) to perfection and is simply irresistible and so easy to make!
Ingredients
- (2 pounds) Parson's Creek Kabob meat or sirloin
- (1/2) small pear, peeled and coarsely grated
- (1/2 cup) soy sauce or Tamari
- (1/4 cup) miri
- (1/4 cup) rice wine vinegar
- (2 tablespoons) brown sugar
- (1 tablespoon) toasted sesame oil
- (3 cloves) garlic, minced
- (2 tablespoon) freshly grated ginger
- (1 tablespoon) gochujang (Korean red pepper paste)
- (2 tablespoons) vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- (2) green onions, thinly sliced
- (1 teaspoon) toasted sesame seeds
- (1) bell pepper, cut into 1 1/2 inch cubes (red or yellow for contrast)
- (1) medium onion, cut into 1 1/2 inch cubes
- (1 and 1/2 cups) pineapples, cut into 1 1/2 inch cubes
Directions
- If using wooden skewers, soak 6 skewers in water in a 9x13 baking dish so that they are completely submerged for at least 30 minutes and ideally for 1 1/2 hours.
- Combine the ingredients for the Marinade in a large plastic bag or bowl. Excluding the sesame seeds and green onion. Mix well until sugar is disolved and gochujang is incorporated. Add the beef and then refrigerate for at least 30 minutes but no longer than 1 1/2 hours.
- Skewer the bell peppers, onions, pineapple, and your Kabob meat onto the prepared skewers in whichever order you prefer. Heat outdoor grill for several minutes and grill to desired doneness, or for about 8-10 minutes for medium-well. Sprinkle with sesame seeds and scallions before serving. I Enjoy over white or brown rice and butter lettuce cups.
