Bulgogi Steak Kabobs
Welcome to a long weekend everybody! If you aren’t lighting some grills this weekend, you’re doing it wrong.
I thought I’d stick this delicious and easy recipe for Bulgogi Steak Kabobs in your brain in case you are looking for something to toss on the coals this weekend. It’s an easy recipe to multiply if you need to feed a crowd and is fairly easy to make.
The only ingredient that might be new to you is gochujang paste, one of my personal favorite ingredients. It’s a Korean chili paste that’s become regularly available, even in standard grocery stores. If you can’t find it though, you can substitute about 1-2 teaspoons of sriracha and add an extra tablespoon of brown sugar. Not the exact same, by any means, but close.
- In a food processor, combine pineapple, garlic, and ginger and pulse until smooth. Then stir together with soy sauce, brown sugar, sesame oil, gochujang, pepper, and 1 tablespoon sesame seeds.
- Cube steaks into about 1-inch cubes and add to a bowl with marinade. Stir together well. Cover and let marinate for at least an hour, but not more than 3-4 hours.
- Remove steak from marinade and skewer on soaked bamboo skewers alternating with peppers and red onions.
- Preheat grill to medium-high heat. Make sure grill is clean. Right before grilling, rub grill with canola oil.
- Grill kabobs for 3-4 minutes per side, turning and grilling on all sides so the steak is cooked through medium-rare and the veggies are charred in spots.
- Remove skewers and garnish with sesame seeds.
You can eat the skewers as is or serve on flatbreads with yogurt.
Bulgogi Steak Kabobs
The base for this recipe is a super-flavorful marinade based around garlic, fresh ginger, and pineapple. The pineapple actually tenderizes the meat making it very delicious.
Just pulse everything together in a food processor.
Then transfer that mix to a large bowl with the other marinade ingredients. Add in the steak and stir to combine. You could use almost any steak here but sirloin is a great option.
I like to let this marinate for at least an hour but if you let it go for too long, the pineapple will really breakdown the beef and it’ll lose some texture.
When it comes to skewers, you can use metal ones or just soak some bamboo skewers and use those. For colorful serving, I like to alternate peppers, onions, and marinated steak.
If you are making a lot of this recipe though, you can also do skewers of just the steak which will cook more evenly. Grill the veggies and the onions separately in that case.
Most importantly, when you are ready to grill these, clean your grill really well and rub it with a little canola oil on a rag. This will prevent sticking. The marinade on the steak will stick to a grill pretty badly because of all the add-ins and sugar so oil it a bit to prevent that.
Grill the kabobs for a few minutes on each side until the meat is cooked through (medium rare is what I prefer) and the veggies are charred a bit.
Sprinkle them with some sesame seeds and you’re ready to go!
You can eat these Bulgogi Steak Kabobs as-is or serve them on some flatbreads with a little greek yogurt.
Enjoy the long weekend everybody!