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Korean grilled beef skewers
While nothing compares with the smoky flavor of meat grilled over charcoal, weather does not always permit outdoor grilling. An indoor grill (standalone or stovetop) will do the job well too. A cast iron stovetop grill was used here.
Course
Appetizer, Main Course
Cuisine
Korean
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Marinating time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
500
grams
thinly sliced beef
Marinade
1
two-inch knob
ginger
peeled and sliced
4
cloves
garlic
peeled and lightly pounded
2
tablespoons
doenjang
1
tablespoon
gochujang
1
tablespoon
sugar
2
tablespoons
soy sauce
2
tablespoons
rice wine
1
teaspoon
rice vinegar
1
teaspoon
sesame seed oil
Instructions
Place the beef in a mixing bowl.
In a small food processor or blender, drop in the garlic and ginger.
Add the
doenjang,
gochujang
and sugar
.
Pour in the soy sauce, rice wine, rice vinegar and sesame seed oil.
Add a quarter cup of water and process to make the marinade.
Taste and adjust the flavor, if you prefer.
Add the marinade to the beef, mix well and leave for fifteen minutes (the meat will soak up all the marinade).
Thread the beef with skewers.
Heat the grill and cook the beef skewers over high heat, in batches if necessary to avoid overcrowding, about two minutes per side.
Serve your Korean grilled beef skewers as an appetizer or with rice as a main course.