Korean Steak Kabobs Recipe
If you’re searching for a vibrant main course that dazzles on the plate and explodes with savory, sweet, and gently spicy flavors, look no further than these Korean Steak Kabobs. Tender steak cubes marinated in an irresistibly tangy gochujang sauce mingle with colorful peppers and onions, all perfectly charred from the grill. This easy weeknight recipe delivers that craveable Korean BBQ taste, yet comes together with minimal fuss—making it a perennial favorite in my kitchen whenever grilling season hits.
Ingredients You’ll Need
Gathering just the right mix of ingredients is the secret to building flavor and color in Korean Steak Kabobs. Each item brings its own special touch, ensuring every bite is perfectly layered and totally irresistible.
- Sirloin Steak: Opt for tender sirloin, cut into 1-inch cubes for perfect grilling and juicy results in every bite.
- Low-Sodium Soy Sauce: Balances saltiness without overpowering; sets the savory base for the marinade.
- Brown Sugar: Adds a subtle sweetness and caramelizes beautifully on the grill.
- Sesame Oil: Brings depth and a nutty richness that’s essential for classic Korean flavor.
- Rice Vinegar: Lends a gentle, tangy brightness that wakes up the whole dish.
- Garlic: Freshly minced for big, aromatic punch that infuses the meat.
- Fresh Ginger: Grated for a peppery zing that makes the marinade shine.
- Gochujang (Korean Chili Paste): Adds a tingling warmth and unmistakable umami kick.
- Red Bell Pepper: Delivers sweetness and vibrant red color to your skewers.
- Yellow Bell Pepper: Offers sunny color and a mild, crisp bite.
- Red Onion: Grilled onion adds sweetness, texture, and a hint of bite.
- Sliced Green Onions: Sprinkled at the end, they provide a fresh, oniony finish and extra color.
- Sesame Seeds: For garnish, they add toasty crunch and classic visual appeal.
- Skewers (Wooden or Metal): Essential for threading all your delicious components together—be sure to soak wooden ones first!
How to Make Korean Steak Kabobs
Step 1: Whip Up the Flavorful Marinade
Start by whisking together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, freshly grated ginger, and gochujang. This magical mixture is the foundation for intense flavor, so take a second to inhale the aroma—it gives you a preview of what’s to come! Make sure all the brown sugar dissolves into the liquid for an even marinade.
Step 2: Marinate the Steak
Place your steak cubes in a large resealable bag or a shallow dish. Pour the marinade over the meat and toss everything together so each piece is thoroughly coated. Seal or cover, then pop it in the fridge for at least an hour (or up to 8 hours if you’re planning ahead). This patient step is crucial—marinating infuses the beef with all that sweet, tangy, and spicy goodness that makes Korean Steak Kabobs so memorable.
Step 3: Prep Your Skewers
While the steak is marinating, soak your wooden skewers (if using) in water for 30 minutes. This simple trick keeps them from charring on the grill. Meanwhile, cut your red and yellow bell peppers and red onion into even, 1-inch pieces. Uniform size means everything will cook evenly and look gorgeous on the kabobs.
Step 4: Assemble the Kabobs
Thread the marinated steak cubes, bell peppers, and chunks of red onion onto your skewers, alternating for a beautiful spectrum of colors and flavors. Don’t pack them too tightly—the little gaps help the heat circulate and ensure everything caramelizes nicely.
Step 5: Grill to Perfection
Preheat your grill to medium-high heat. Once hot, place the kabobs directly on the grate. Grill for 8 to 10 minutes, turning occasionally so each side gets some lovely char and the steak cooks to your preferred doneness. The bells and onions will also start to blister and caramelize—absolute perfection!
Step 6: Finish with Garnishes
When the Korean Steak Kabobs are beautifully grilled, remove them from the heat. Arrange them on a platter and sprinkle generously with sliced green onions and sesame seeds. These simple garnishes bring a professional touch and loads of fresh flavor to the final dish.
How to Serve Korean Steak Kabobs
Garnishes
Don’t underestimate the power of a great garnish! Bright green onion slices add crunch and color, while a shower of toasted sesame seeds brings those eye-catching finishing touches and a hint of nutty aroma. For an extra pop, serve the kabobs with a side of gochujang sauce or a wedge of lime to squeeze over the top.
Side Dishes
Korean Steak Kabobs pair beautifully with fluffy steamed rice, sticky rice, or even a bowl of simple fried rice to soak up every last drop of marinade. For a refreshing contrast, serve alongside a crisp Asian slaw, lightly pickled cucumbers, or slices of grilled pineapple. These sides round out the meal and keep things light and balanced.
Creative Ways to Present
Kabobs feel equally at home on a dinner party platter or at a casual backyard cookout. Arrange them on a rustic wooden board, sprinkle with a mix of green and black sesame seeds, and tuck in some cilantro or mint sprigs for an extra burst of green. Want to get playful? Slide the finished steak and veggies off the skewers and pile everything onto lettuce wraps, adding a smear of gochujang for a DIY Korean BBQ vibe.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftover Korean Steak Kabobs (lucky you), just slide the meat and veggies off the skewers and store everything in an airtight container in the refrigerator for up to 3 days. The flavors honestly deepen overnight, making leftovers taste just as delicious as the day you grilled them.
Freezing
You can freeze the steak and veggies after grilling for up to two months. Let the kabobs cool completely, then transfer to a freezer-safe bag or container. They’re perfect for meal-prepping a future feast; just thaw overnight in the fridge before reheating.
Reheating
To reheat, arrange the steak and veggies on a baking sheet and pop them in a 350°F oven for about 10 minutes, or until warmed through. For a speedier option, a quick zap in the microwave works in a pinch, though the oven keeps the texture nicer.
FAQs
Can I use a different cut of steak for Korean Steak Kabobs?
Absolutely! While sirloin is wonderfully tender and flavorful, you can also use ribeye, flat iron, or even flank steak. Just aim for a cut that stays juicy and grills well, and keep your cubes uniform for even cooking.
What if I don’t have gochujang?
Gochujang is the signature ingredient, but if you can’t find it, try substituting with a mix of sriracha and a little miso paste for similar heat and umami. The flavor won’t be quite authentic, but it’ll still be delicious.
Can I make Korean Steak Kabobs in the oven?
Yes! Simply preheat your broiler, lay the assembled kabobs on a lined baking sheet, and broil for about 8 to 10 minutes, turning once. You might miss some smokiness from the grill, but the flavors will still sing.
How spicy are these kabobs?
They have a gentle, warming spice thanks to the gochujang, but nothing overwhelming. You can control the heat by adding more or less gochujang to the marinade, or even by offering extra on the side for those who like things hot.
Should I soak the wooden skewers for Korean Steak Kabobs?
Definitely! If you’re using wooden skewers, soaking them in water for at least 30 minutes prevents them from burning on the grill, ensuring all your beautifully threaded steak and veggies come off in one tasty piece.
Final Thoughts
If you’re ready to bring a taste of Korean BBQ into your own backyard, these Korean Steak Kabobs are the best place to start. They’re simple, colorful, full of bold, craveable flavor, and guaranteed to make any meal feel like a celebration. So fire up the grill and treat your friends and family to something unforgettable!
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Korean Steak Kabobs Recipe
- Total Time: 25 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Korean Steak Kabobs are a delicious twist on traditional kabobs, featuring marinated sirloin steak, colorful bell peppers, and onions grilled to perfection. The gochujang marinade adds a spicy kick and umami flavor to the dish. Serve these kabobs with rice or grilled pineapple for a complete meal bursting with Korean BBQ goodness.
Ingredients
Sirloin Steak Marinade:
- 1 ½ pounds sirloin steak (cut into 1-inch cubes)
- 1/3 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 teaspoon gochujang (Korean chili paste)
Kabobs:
- 1 red bell pepper (cut into 1-inch pieces)
- 1 yellow bell pepper (cut into 1-inch pieces)
- 1 red onion (cut into chunks)
- 2 tablespoons sliced green onions
- Sesame seeds for garnish
- Skewers (wooden or metal)
Instructions
- Prepare Marinade: Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and gochujang in a bowl.
- Marinate Steak: Place steak cubes in a bag or dish, pour in the marinade, toss to coat, cover, and refrigerate for at least 1 hour.
- Preheat Grill: Heat grill to medium-high.
- Skewer Ingredients: Thread steak, bell peppers, and onions onto skewers.
- Grill Kabobs: Grill for 8–10 minutes, turning occasionally, until steak is cooked and veggies are charred.
- Serve: Garnish with green onions and sesame seeds before serving.
Notes
- Soak wooden skewers in water to prevent burning.
- Pair kabobs with rice or grilled pineapple.
- Adjust gochujang for spicier taste.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 2 kabobs
- Calories: 340
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
