Korean Beef Skewers

Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.

Korean Beef Skewers
Sabrina Modelle

These grilled Korean beef skewers are a little sweet, a little spicy from the gochujang (which is a Korean chili paste), and full of umami. The best part is that you can have them on the table in about a half hour.

I’ll never forget the first time I ate Korean food. We were visiting my mom’s friend in Los Angeles and she took us out for Korean barbecue. My first taste of kimchi, banchan, and bulgogi and I was hooked.

Korean Beef Skewers
Sabrina Modelle

I live in California where great Korean food is not difficult to come upon, but in 2012 I learned I would have to be gluten free for the rest of my life. Instead of saying goodbye to my favorite foods, I set about learning to make them at home. Korean food was one of the first cuisines I tackled.

I love serving these skewers with rice, kimchi, and some extra gochujang on the side. For a real treat, wrap everything up in a sheet of nori for a Korean taco, like in the photo below!

Korean Beef Skewers
Sabrina Modelle

Korean Beef Skewers

Prep Time 10 mins
Cook Time 8 mins
Marinating time 30 mins
Total Time 48 mins
Servings 4 to 6 servings

These Korean beef skewers are best when cooked on a grill, but they are also great cooked on the stovetop. Use a very hot cast iron skillet and cook for 3 to 4 minutes per side.

If you can't find gochujang or you don’t like the ingredients in the store-bought stuff, use miso in the marinade instead or make your own. It’s an indispensable condiment in our house!


For the steak:

  • 1/4 cup tamari or soy sauce

  • 1/4 cup mirin

  • 1/4 cup rice wine vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons gochujang or light miso

  • 1 1/2 pounds skirt steak (flap steak or flank steak works well here, too)

  • Canola or other neutral oil

To serve (optional):

  • 2 tablespoons sesame seeds

  • Cilantro or mint leaves

  • Kimchi

  • Extra gochujang

  • Cooked rice

  • Nori (seaweed sheets), optional


  1. Whisk together the marinade:

    In a large bowl, combine the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Whisk until the ingredients are well-combined.

  2. Marinate the steak for 20 to 30 minutes:

    Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and stir until evenly coated. Marinate the strips of beef for 20 to 30 minutes at room temperature. If you are using wooden skewers, soak them in water for at least 20 minutes.

    Korean Beef Skewers
    Sabrina Modelle
  3. Preheat the grill for at least 20 minutes while the meat is marinating:

    The grill is hot enough when you can only hold your palm over the grill grates for a second or two.

  4. Grill the beef skewers:

    Thread meat onto the skewers and brush with oil. Grill the skewers for 4 minutes. Flip and grill another 3 to 4 minutes on the second side, until the steak reaches your preferred doneness.

    Korean Beef Skewers
    Sabrina Modelle
  5. Serve the skewers:

    Sprinkle the skewers with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and extra gochujang

Korean Beef Skewers
Sabrina Modelle
Nutrition Facts (per serving)
336 Calories
21g Fat
5g Carbs
29g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 336
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 36%
Cholesterol 67mg 22%
Sodium 579mg 25%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 4g
Protein 29g
Vitamin C 0mg 2%
Calcium 15mg 1%
Iron 3mg 18%
Potassium 395mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.