Korean Grill Beef Skewers Recipes

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KOREAN BBQ BEEF SKEWERS



Korean BBQ Beef Skewers image

Provided by The Hearty Boys

Categories     appetizer

Time 2h45m

Yield 90 pieces

Number Of Ingredients 10

1 (3 pound) beef tenderloin trimmed and sliced to 1/2-inch thickness
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup prepared barbecue sauce
1 tablespoons nam pla
1/4 cup soy sauce
1 (2-inch) piece ginger, grated
1 tablespoon vegetable oil
1 tablespoon chopped scallion
1 tablespoon chopped cilantro leaves, plus more for garnish

Steps:

  • Heat a grill pan over high heat for 2 minutes and place the beef slices onto the surface for 1 minute per side. Remove immediately and set aside
  • Whisk the hoisin, ketchup, barbecue sauce, nam pla, soy sauce, ginger, vegetable oil, scallions and cilantro together in a large bowl. Add the grilled beef and refrigerate at least 1 hour to let the flavors blend.
  • Remove from the refrigerator and thread one piece of beef onto a 6" bamboo skewer. Repeat with the remaining beef, set onto a decorative platter and garnish with chopped cilantro.

KOREAN BEEF KABOBS (ASIAN)



Korean Beef Kabobs (Asian) image

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

2 lbs beef, chunks (cut 2-inch thick)
1 cup soy sauce
1/4 cup sesame oil
1/4 cup cooking sherry
1/4 cup sugar
1 bunch green onion
2 garlic cloves

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.

KOREAN GRILLED MEAT ON SKEWERS (BULGOGI)



Korean Grilled Meat on Skewers (Bulgogi) image

Lots of flavor, I have made this also using pork tenderloin. Soak the wooden skewers in water for half an hour to prevent them burning. Marinating time not included. Freezing the meat slightly makes it easier to slice it thin.

Provided by PetsRus

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless sirloin beef (or other good beef)
1 tablespoon toasted sesame seeds
1 -2 cloves crushed garlic
1/2 tablespoon grated fresh ginger
3 -4 green onions, finely chopped
1/3 cup soy sauce
2 tablespoons dry sherry
2 tablespoons sesame oil
2 teaspoons sugar
1/2 teaspoon crushed red pepper flakes, to taste

Steps:

  • Toast the sesame seeds in a frying pan over medium heat until brown, let them cool.
  • Cut the beef in thin slices.
  • Mix all marinade ingredients together, add also the sesame seeds, and to this add the beef.
  • Leave to marinate at least 30 minutes, a few hours is preferred.
  • Thread the meat on wooden skewers, grill or barbecue a few minutes on each side, using the remaining marinade for basting.

GRILLED KOREAN STEAK



Grilled Korean Steak image

Soy sauce, ginger and rice vinegar put an awesome Asian twist on grilled sirloin steak.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 6

Number Of Ingredients 7

1/2 cup reduced-sodium soy sauce
1/2 cup rice vinegar
1 tablespoon finely chopped gingerroot
1 tablespoon Dijon mustard
6 medium green onions, sliced (6 tablespoons)
4 cloves garlic, crushed
1 boneless beef sirloin steak, 1 1/2 inches thick (2 1/4 lb)

Steps:

  • In large resealable food-storage plastic bag, mix all ingredients except beef.
  • Score beef crosswise by making cuts 1/2 inch apart and 1/4 inch deep (beef will absorb more of the marinade and cook more evenly). Place beef in bag; seal bag and turn to coat. Refrigerate 2 hours to marinate, turning bag once after 1 hour.
  • Heat gas or charcoal grill. Remove beef from marinade; reserve marinade in 1-quart saucepan. Pat beef dry with paper towel. Place beef on grill over medium heat. Cover grill; cook 10 minutes. Turn beef; cover grill and cook 10 to 15 minutes longer for medium-rare (145°F). Cook 2 minutes longer for medium (160°F).
  • Meanwhile, heat reserved marinade to boiling over medium-high heat; boil 3 minutes, stirring frequently. Remove and discard garlic.
  • To serve, cut beef into slices; spoon sauce over beef.

Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 1 g

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