No ImageKorean Beef Skewers

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  1. Sharon

    I’m sure these seasonings would be delicious with chicken or pork but I’m not sure how long I should marinate those proteins. I would also be baking these rather than using a grill if that matters.

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  2. Patricia

    I made these last summer, along with lemon chicken skewers, for a party for 40 people. I actually grilled them before people started to arrive, then put them in a warm oven covered in foil. They were a huge hit! I am making them again soon for a party of four, and will not marinate or cook them ahead of time – but I probably will speed things up by fixing the marinade ahead of time, so I can just start the marinating at the appropriate time. I think the meat would be fine marinated a little longer than 30 minutes but would worry about the texture of thin strips left too long, especially overnight or all day.

    xxxxxyyyyy

  3. Aron

    I made this for dinner tonight and it was excellent! Easy, quick and versatile! My husband AND 3 children (ages 7, 4 and 2) all loved it which is a rarity. This will be added to my go-to recipe binder. Thanks for the yummy meal! I made a batch with strip steak and another with pork tenderloin. Both were delicious!

  4. Marianne | Basil and Bubbly

    I seriously felt like I had gotten to the end of the internet looking for a korean beef recipes that actually had some flavor — all of the ones I’d found before fell flat. However, I made this last night and it was wonderful! I was too lazy to skewer, so I just cooked in my cast-iron like suggested. I’d never used ( or heard of ) the gochujang before — it was definitely that “secret ingredient” that our local restaurant uses that we could never reproduce until now. Thank you SO Much!

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  5. Alison

    I’m making these for a dinner party this weekend and trying to get a lot done in advance (as I have a newborn at home!) – is there any reason I shouldn’t/can’t marinate the meat for longer than 20-30 minutes? Like the morning of? Thanks!

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